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Texture

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Principles of Food Chemistry

Part of the book series: Food Science Text Series ((FSTS))

Abstract

Food texture can be defined as the way in which the various constituents and structural elements are arranged and combined into a micro- and macrostructure and the external manifestations of this structure in terms of flow and deformation.

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Authors and Affiliations

  1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada

    John M. deMan

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  1. John M. deMan
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© 1999 Springer Science+Business Media New York

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deMan, J.M. (1999). Texture. In: Principles of Food Chemistry. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-6390-0_8

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  • DOI: https://doi.org/10.1007/978-1-4614-6390-0_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4614-6389-4

  • Online ISBN: 978-1-4614-6390-0

  • eBook Packages: Springer Book Archive

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