Front Cover -- Food Texture and Viscosity: Concept and Measurement -- Copyright Page -- Contents -- Preface to the Second Edition -- Chapter 1. Texture, Viscosity and Food -- Introduction -- Importance of Texture -- The Vocabulary of Texture -- Texture and Time of Day -- Defective Textures -- Textural Diversity -- Status of Food Texture Measurements -- Definitions of Texture -- Texture-related Concepts and Their Definitions -- Texture Versus Viscosity -- Texture and Food Processing -- Texture and Health -- Texture and Structure -- Rheology and Texture -- Early History -- Suggestions for Further Reading -- Chapter 2. Body-Texture Interactions -- Introduction -- Importance of the Tactile Sense -- Some Definitions -- The Sequence of Mastication -- Methods and Processes Used for Disintegration of Food -- Rate of Compression between the Teeth -- Soothing Effect of Mastication -- Saliva -- Forces Generated between the Teeth and Palate -- Tracking Food Movement Within the Mouth -- Reasons for Masticating Food -- Nonoral Methods for Sensing Texture -- Chapter 3. Physics and Texture -- Introduction -- Deformation -- Effect of Lubrication -- Time Aspects of Deformation -- Materials Science -- Creep Compliance -- Viscosity -- Factors Affecting Viscosity -- Types of Viscous Behavior -- The General Equation for Viscosity -- Other Flow Equations -- Time Dependency -- Weissenberg Effect (Normal Force) -- Viscoelasticity -- Small Amplitude Oscillatory Testing (SAOT) -- Mechanical Models -- Fracture -- Isotropy and Anisotropy -- Units of Measurement -- Suggestions for Further Reading -- Chapter 4. Principles of Objective Texture Measurement -- Introduction -- Force Measuring Instruments -- Distance Measuring Instruments -- Time Measuring Instruments -- Work, Energy and Power Measuring Instruments -- Ratio Measuring Techniques -- Multiple Variable Instruments.

Chemical Analysis -- Miscellaneous Methods -- Universal Testing Machines (UTM) -- Texture Profile Analysis (TPA) -- Accuracy and Precision of Measurement -- Chapter 5. Practice of Objective Texture Measurement -- Introduction -- Force Measuring Instruments -- Distance Measuring Instruments -- Volume Measuring Instruments -- Time Measuring Instruments -- Miscellaneous Methods -- Multiple Measuring Instruments -- Chapter 6. Viscosity Measurement -- Introduction -- Capillary Type -- Tube Viscometry -- Orifice Type -- Coaxial Rotational Viscometers -- Cone and Plate and Parallel Plate Viscometers -- Modes of Operation of Rotational Viscometers -- Other Rotational Viscometers -- Paddle Viscometry -- Falling-Ball Viscometers -- Oscillation Viscometry -- Imperfect Lubricated Squeezing Flow -- Back Extrusion Viscometry -- Imitative Viscometers -- Use of One-Point Measurements for Non-Newtonian Fluids -- Suppliers of Rotational Viscometers -- Chapter 7. Sensory Methods of Texture and Viscosity Measurement -- Introduction -- Importance of Sensory Evaluation -- Sensory Texture Profiling -- Variations on Sensory Texture Profile Analysis -- Sensory TPA by Consumer Panels -- Repeatability -- The Texture Profile as an Objective Method -- Modifications to Sensory Texture Profile Analysis -- Nonoral Methods of Tactile Texture Measurement -- Use of Sensory Texture Profile Analysis for Nonfood Consumer Products -- Chapter 8. Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity -- Introduction -- Two Types of Sensory Assessment -- Psychophysical Models -- Example of a Successful Correlation -- Example of a Variable Correlation -- Matching Sensory Descriptors to Scientific Principles -- Some Physical Properties Are Not Textural Properties -- Effect of Compression Speed -- Uniformity of Sample -- Isotropic Versus Anisotropic Foods.

Effect of Temperature -- Effect of Sample Size -- Integrated Texture Notes -- Some Foods Easily Give High Correlations -- Correlation Graphs -- Commonsense Helps -- Summing Up -- Chapter 9. Selection of a Suitable Test Procedure -- Introduction -- Factors to be Considered -- Eliminate Unsuitable Tests -- Preliminary Selection -- Final Selection -- Refine Test Conditions -- Preparation of the Sample -- Calibration -- Appendix I. Suppliers of Texture and Viscosity Measuring Instruments -- Appendix II. Effect of Temperature on Texture Measurements -- Appendix III. Guidelines and Conditions for Testing Foods -- Table 1 Food Technology Corporation Texture Test System -- Table 2 Instron -- Table 3 TA.XT2 Texture Analyzer -- Appendix IV. Examples of Sensory Texture Profiles -- References -- Index.