Texture Evaluation

  • Harry T. Lawless
  • Hildegarde Heymann
Part of the Food Science Text Series book series (FSTS)

Abstract

In this chapter the sensory evaluation of texture is discussed. The concept of texture is defined and then the visual, auditory, and tactile textures related to food (and to some extent textiles) are described in detail. Sensory texture measurements, specifically the Texture Profile Method, are described followed by a relatively brief discussion of correlations between instrumental and sensory texture measurements.

Keywords

Burning Corn Carbohydrate Brittle Marketing 

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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Harry T. Lawless
    • 1
  • Hildegarde Heymann
    • 2
  1. 1.Department of Food ScienceCornell UniversityIthacaUSA
  2. 2.Department of Viticulture and EnologyUniversity of California – DavisDavisUSA

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