Relevant bibliographies by topics / Texture of food

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Texture of food'

Author: Grafiati
Published: 4 June 2021
Last updated: 16 February 2022

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Journal articles on the topic "Texture of food"

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Raheem, Dele, Conrado Carrascosa, Fernando Ramos, Ariana Saraiva, and António Raposo. "Texture-Modified Food for Dysphagic Patients: A Comprehensive Review." International Journal of Environmental Research and Public Health 18, no. 10 (2021): 5125. http://dx.doi.org/10.3390/ijerph18105125.

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Food texture is a major food quality parameter. The physicochemical properties of food changes when processed in households or industries, resulting in modified textures. A better understanding of these properties is important for the sensory and textural characteristics of foods that target consumers of all ages, from children to the elderly, especially when food product development is considered for dysphagia. Texture modifications in foods suitable for dysphagic patients will grow as the numbers of elderly citizens increase. Dysphagia management should ensure that texture-modified (TM) food
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Garcia, Jane Mertz, Edgar Chambers, Emily Groves Russell, and Abilene Katt. "Modifying Food Textures: Practices and Beliefs of Staff Involved in Nutrition Care." American Journal of Speech-Language Pathology 27, no. 4 (2018): 1458–73. http://dx.doi.org/10.1044/2018_ajslp-18-0021.

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Purpose Modifying food texture is an important part of dysphagia management, yet less is known about the day-to-day practices that might impact the nutritional well-being of patients. This study surveyed staff involved in the service delivery of texture-modified foods with the objectives to gain information about roles and responsibilities, instruction and knowledge about modifying foods, and beliefs about the use of texture-modified foods in nutrition care. Method We created a 21-item survey about texture-modified foods. Recruitment efforts focused on both professional and frontline staff inv
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Pereira, Tatiana, Sónia Barroso, and Maria M. Gil. "Food Texture Design by 3D Printing: A Review." Foods 10, no. 2 (2021): 320. http://dx.doi.org/10.3390/foods10020320.

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An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise pla
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Demonteil, Lauriane, Eléa Ksiazek, Agnès Marduel, et al. "Patterns and predictors of food texture introduction in French children aged 4–36 months." British Journal of Nutrition 120, no. 9 (2018): 1065–77. http://dx.doi.org/10.1017/s0007114518002386.

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AbstractThe aims of this study were to describe which and when food textures are offered to children between 4 and 36 months in France and to identify the associated factors. An online cross-sectional survey was designed, including questions about 188 food texture combinations representing three texture levels: purées (T1), soft small pieces (T2) and hard/large pieces and double textures (T3). Mothers indicated which combinations they already offered to their child. A food texture exposure score (TextExp) was calculated for all of the texture levels combined and for each texture level separate
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Arvanitoyannis, I. S. "Texture in Food Volume 2: Solid foods." International Journal of Food Science and Technology 40, no. 2 (2005): 235–36. http://dx.doi.org/10.1111/j.1365-2621.2004.00854.x.

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BOURNE, MALCOLM. "TEXTURE IN FOOD. Volume 2. SOLID FOODS." Journal of Texture Studies 35, no. 5 (2005): 571–72. http://dx.doi.org/10.1111/j.1745-4603.2004.35508.x.

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Cusano, Claudio, Paolo Napoletano, and Raimondo Schettini. "T1K+: A Database for Benchmarking Color Texture Classification and Retrieval Methods." Sensors 21, no. 3 (2021): 1010. http://dx.doi.org/10.3390/s21031010.

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In this paper we present T1K+, a very large, heterogeneous database of high-quality texture images acquired under variable conditions. T1K+ contains 1129 classes of textures ranging from natural subjects to food, textile samples, construction materials, etc. T1K+ allows the design of experiments especially aimed at understanding the specific issues related to texture classification and retrieval. To help the exploration of the database, all the 1129 classes are hierarchically organized in 5 thematic categories and 266 sub-categories. To complete our study, we present an evaluation of hand-craf
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YAMANO, Yoshimasa. "Evaluation of Food Texture." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 44, no. 2 (1997): 83–92. http://dx.doi.org/10.3136/nskkk.44.83.

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POLLEN, N. R., CHRISTOPHER R. DAUBERT, P. PRABHASANKAR, M. A. DRAKE, and M. L. GUMPERTZ. "QUANTIFYING FLUID FOOD TEXTURE." Journal of Texture Studies 35, no. 6 (2004): 643–57. http://dx.doi.org/10.1111/j.1745-4603.2004.35515.x.

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Nakamoto, Hiroyuki, Daisuke Nishikubo, and Futoshi Kobayashi. "Food texture evaluation using logistic regression model and magnetic food texture sensor." Journal of Food Engineering 222 (April 2018): 20–28. http://dx.doi.org/10.1016/j.jfoodeng.2017.11.008.

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Dissertations / Theses on the topic "Texture of food"

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Chauvin, Maite Andrea. "Food texture and perception." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Dissertations/Fall2007/m_chauvin_101607.pdf.

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Eves, Anita. "Physiological methods of food texture measurement." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252941.

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Towers, Peter A. "Texture measurement of caramels." Thesis, University of Reading, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.241577.

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Goh, Suk Meng. "An engineering approach to food texture studies." Thesis, Imperial College London, 2002. http://hdl.handle.net/10044/1/11411.

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Agrawal, Kalpana Rajesh. "The effects of food texture on chewing patterns in human subjects." Thesis, Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B20565719.

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Waichungo, Wamwarī W. "Textural characteristics of low moisture-crisp foods during moisture sorption and storage /." free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9823333.

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Baines, Zoe Venetia. "Influence of food texture on flavour and taste perception." Thesis, Cranfield University, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293960.

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Zhang, Chi. "Investigating aroma-taste-texture interactions in model food systems." Thesis, University of Nottingham, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523221.

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Li, Jun. "Image texture decomposition and application in food quality analysis /." free to MU campus, to others for purchase, 2001. http://wwwlib.umi.com/cr/mo/fullcit?p3036842.

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MacKinnon, Iain Martin Roderick. "The molecular basis of texture in mashed potato." Thesis, University of Glasgow, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321913.

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Books on the topic "Texture of food"

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Rosenthal, Andrew J. Food texture: Measurement and perception. Aspen Publishers, 1999.

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Dar, Yadunandan Lal, and Joseph M. Light, eds. Food Texture Design and Optimization. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118765616.

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Vanessa, Cowling, ed. West Coast: Landscape, people, food, texture. Struik, 2006.

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Bourne, Malcolm C. Food texture and viscosity: Concept and measurement. 2nd ed. Academic Press, 2002.

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Cadwallader, Keith R., and Sam K. C. Chang. Chemistry, texture, and flavor of soy. American Chemical Society, 2010.

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Cadwallader, Keith R. Chemistry, texture, and flavor of soy. American Chemical Society, 2010.

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1955-, Vélez-Ruiz Jorge Fernando, ed. Food processing and engineering topics. Nova Science Publishers, 2009.

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(1993), Oxford Symposium on Food and Cookery. Look and feel: Studies in texture, appearance and incidental characteristics of food : proceedings of the Oxford Symposium on Food and Cookery 1993. Prospect Books, 1994.

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Dijon), Interaction of Food Matrix with Small Ligands Influencing Flavour and Texture (1995. Interaction of Food Matrix with SmallLigands Influencing Flavour and Texture,[conference] Dijon, 20-22 November 1995: Proceedings. [s.n.], 1995.

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E, Carter R., ed. Rheology of food, pharmaceutical and biological materials with general rheology. Elsevier Applied Science, 1990.

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Book chapters on the topic "Texture of food"

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Levine, Harry, and John W. Finley. "Texture." In Principles of Food Chemistry. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-63607-8_8.

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Lyman, Bernard. "Texture." In A Psychology of Food. Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7033-8_8.

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deMan, John M. "Texture." In Principles of Food Chemistry. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4614-6390-0_8.

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Lawless, Harry T., and Hildegarde Heymann. "Texture Evaluation." In Food science text series. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4419-7452-5_11.

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Lawless, Harry T., and Hildegarde Heymann. "Texture Evaluation." In Sensory Evaluation of Food. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7_11.

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Lawless, Harry T., and Hildegarde Heymann. "Texture Evaluation." In Food Science Text Series. Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6488-5_11.

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DeMan, John M. "Texture." In Instructor’s Manual For Principles of Food Chemistry. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-0815-1_9.

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Bourne, Malcolm C. "Food Texture." In Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition. CRC Press, 2010. http://dx.doi.org/10.1081/e-eafe2-120006974.

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Drake, Birger. "Food Psychorheology." In Food Texture. Routledge, 2017. http://dx.doi.org/10.1201/9780203755600-7.

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Schur, Sylvia. "Texture Integrity." In Food Texture. Routledge, 2017. http://dx.doi.org/10.1201/9780203755600-11.

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Conference papers on the topic "Texture of food"

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Iwata, H., H. Yano, T. Uemura, and T. Moriya. "Food texture display." In 12th International Symposium on Haptic Interfaces for Virtual Environment and Teleoperator Systems, 2004. HAPTICS '04. Proceedings. IEEE, 2004. http://dx.doi.org/10.1109/haptic.2004.1287214.

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Kato, Shigeru, Naoki Wada, and Tomomichi Kagawa. "Food texture estimation by fuzzy inference." In 2017 International Conference on Fuzzy Theory and Its Applications (iFUZZY). IEEE, 2017. http://dx.doi.org/10.1109/ifuzzy.2017.8311792.

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V.K. Jindal and Weena Srisawas. "Acoustic Testing of Snack Food Texture." In 2001 Sacramento, CA July 29-August 1,2001. American Society of Agricultural and Biological Engineers, 2001. http://dx.doi.org/10.13031/2013.5541.

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Suzuki, Yuji, Jotaro Shigeyama, Shigeo Yoshida, Takuji Narumi, Tomohiro Tanikawa, and Michitaka Hirose. "Food texture manipulation by face deformation." In SIGGRAPH '18: Special Interest Group on Computer Graphics and Interactive Techniques Conference. ACM, 2018. http://dx.doi.org/10.1145/3230744.3230814.

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Kato, Shigeru, Ryuji Ito, Naoki Wada, Tomomichi Kagawa, and Masayoshi Yamamoto. "Snack Food Texture Estimation by Neural Network." In 2018 Joint 10th International Conference on Soft Computing and Intelligent Systems (SCIS) and 19th International Symposium on Advanced Intelligent Systems (ISIS). IEEE, 2018. http://dx.doi.org/10.1109/scis-isis.2018.00097.

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Niijima, Arinobu, and Takefumi Ogawa. "Virtual food texture by electrical muscle stimulation." In UbiComp '16: The 2016 ACM International Joint Conference on Pervasive and Ubiquitous Computing. ACM, 2016. http://dx.doi.org/10.1145/2971763.2971792.

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"FOOD TEXTURE ESTIMATION FROM CHEWING SOUND ANALYSIS." In International Conference on Health Informatics. SciTePress - Science and and Technology Publications, 2012. http://dx.doi.org/10.5220/0003771802130218.

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Sun, C., J. E. Bronlund, L. Huang, M. P. Morgenstern, and W. L. Xu. "A Linkage Chewing Machine for Food Texture Analysis." In 2008 15th International Conference on Mechatronics and Machine Vision in Practice (M2VIP). IEEE, 2008. http://dx.doi.org/10.1109/mmvip.2008.4749550.

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Yankun Peng and Xiuzhi S. Sun. "Electronic Sensing Measurement of Texture Characteristics of Food." In 2002 Chicago, IL July 28-31, 2002. American Society of Agricultural and Biological Engineers, 2002. http://dx.doi.org/10.13031/2013.11695.

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Sasagawa, Mana, Arinobu Niijima, Ryosuke Aoki, Tomoki Watanabe, and Tomohiro Yamada. "A Proposal of Food Texture Display by Jamming." In CHI '18: CHI Conference on Human Factors in Computing Systems. ACM, 2018. http://dx.doi.org/10.1145/3170427.3188592.

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Reports on the topic "Texture of food"

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Validation of Multispectral Imaging (MSI) technology for food and feed analysis. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.zcr161.

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The current testing environment for food and feed samples is complex and uses a wide variety of analytical technologies that range from chemical to PCR-based. Whilst these approaches can be deemed fit for purpose in terms of their final analytical result, they tend to be highly specialised and require considerable frontend processing to ensure that the target analyte can be reliably detected and quantified. These combined sample processing and analytical requirements typically impact on testing times and have associated cost implications that must be factored into routine testing and monitorin
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