The concept behind this book is to take a holistic view of food texture, starting with determining food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods and examining the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially, we cover the techniques for measuring food texture and then apply them to the different product groups.
Readers of the first edition will notice the title has changed with adopting the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and robust enough to support texture research as a scientific discipline. During the 24 years since the first edition’s publication, the editors have observed vast developments in theories and the assessment methodology of food texture (both sensory and instrumental), shaping our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g., psychophysics, tribology, oral processing, texture maps, and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture and considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition, such as dairy products, fish, bakery products, sugar confectionery, and product groups. It is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.
