Textural Characteristics of World Foods - Hardcover

Über die Autorin bzw. den Autor

Katsuyoshi Nishinari, Specially Appointed Professor, Glyn O. Phillips Hydrocolloids Research Centre, Department of Food and Biological Engineering, School of Light Industry, Hubei University of Technology, Wuhan, China.

Von der hinteren Coverseite

"This book takes us on a worldwide tour of food textures that have escaped the homogenizing effects of modern globalization. Each country's particular climate, raw materials, and history combine to create a multitude of unique culinary experiences, knowledge of which has been passed down for generations. Whether cooking professionally or at home, the secret is as this text makes clear to correctly structure textures that will bring pleasure to consumers."
Camille Michon, Professor, Food Material Science, French National Institute for Agricultural Research, Paris, France

"Foods should be nutritious and elicit pleasure from as many of our senses as possible. This book reveals the range of textures developed to satisfy various cultures from around the world. It will provide a thought-provoking overview for understanding the diversity of food texture, and at the same time stimulate ideas on how we can expand our variety of food materials for new products while maintaining desirable textural properties."
Allen Foegeding, Professor at North Carolina State University, Raleigh, NC, USA

"The amazing complexity and diversity of food texture have puzzled many food researchers for a very long time, but finally a book makes it comprehensively simple. A brilliant book strongly recommended for food researchers and those interested in food culture."
Jianshe Chen, Professor at Zhejiang Gongshang University, Hangzhou, China

A complete guide to the textural characteristics of an international array of traditional and special foods

It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia.

Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent's cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text:

• Provides an overview of the textural characteristics of a wide range of foods
• Includes descriptions of textures and key points of flavor release
• Examines the relationships between the texture, taste, and aroma of each food presented
• Is structured by geographic region

Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.

Aus dem Klappentext

"This book takes us on a worldwide tour of food textures that have escaped the homogenizing effects of modern globalization. Each country's particular climate, raw materials, and history combine to create a multitude of unique culinary experiences, knowledge of which has been passed down for generations. Whether cooking professionally or at home, the secret is – as this text makes clear – to correctly structure textures that will bring pleasure to consumers."
—Camille Michon, Professor, Food Material Science, French National Institute for Agricultural Research, Paris, France

"Foods should be nutritious and elicit pleasure from as many of our senses as possible. This book reveals the range of textures developed to satisfy various cultures from around the world. It will provide a thought-provoking overview for understanding the diversity of food texture, and at the same time stimulate ideas on how we can expand our variety of food materials for new products while maintaining desirable textural properties."
—Allen Foegeding, Professor at North Carolina State University, Raleigh, NC, USA

"The amazing complexity and diversity of food texture have puzzled many food researchers for a very long time, but finally a book makes it comprehensively simple. A brilliant book strongly recommended for food researchers and those interested in food culture."
—Jianshe Chen, Professor at Zhejiang Gongshang University, Hangzhou, China

A complete guide to the textural characteristics of an international array of traditional and special foods

It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is, therefore, of crucial importance to food technologists and product developers, as well as those working towards the treatment of dysphagia.

Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent's cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste. This innovative text:

• Provides an overview of the textural characteristics of a wide range of foods
• Includes descriptions of textures and key points of flavor release
• Examines the relationships between the texture, taste, and aroma of each food presented
• Is structured by geographic region

Rich with essential insights and important research, Textural Characteristics of World Foods offers all those working in food science and development a better picture of texture and the multifaceted role it can play.