{"product_id":"textural-characteristics-of-world-foods-hardback-9781119430698","title":"Textural Characteristics of World Foods (Hardback) 9781119430698","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eTextural Characteristics of World Foods\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eKatsuyoshi Nishinari (Edited by), K Nishinari (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781119430698, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 27 February 2020\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e424 pages\u003cbr\u003e24.6 x 17.8 x 2.4 cm, 0.975 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eA complete guide to the textural characteristics of an international array of traditional and special foods\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIt 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.\u003ci\u003e \u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eTextural Characteristics of World Foods \u003c\/i\u003eis 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eProvides an overview of the textural characteristics of a wide range of foods\u003c\/li\u003e \u003cli\u003eIncludes descriptions of textures and key points of flavor release\u003c\/li\u003e \u003cli\u003eExamines the relationships between the texture, taste, and aroma of each food presented\u003c\/li\u003e \u003cli\u003eIs structured by geographic region\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eRich with essential insights and important research, \u003ci\u003eTextural Characteristics of World Foods\u003c\/i\u003e offers all those working in food science and development a better picture of texture and the multifaceted role it can play.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eList of Contributors xix\u003c\/p\u003e \u003cp\u003ePreface xxiii\u003c\/p\u003e \u003cp\u003eForeword xxv\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eI.1 Why\/How\/What Do we Eat? xxvii\u003c\/p\u003e \u003cp\u003eI.2 Terms for Texture\/Taste\/Aroma Related to Diverse Foods\/Recipes xxviii\u003c\/p\u003e \u003cp\u003eI.3 Universality and Diversity xxix\u003c\/p\u003e \u003cp\u003eI.4 Wonderful Diversity of World Foods xxx\u003c\/p\u003e \u003cp\u003eI.5 Some Pitfalls in Texture Studies xxxii\u003c\/p\u003e \u003cp\u003eI.6 About This Book xxxiii\u003c\/p\u003e \u003cp\u003eReferences xxxiv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Food Texture – Sensory Evaluation and Instrumental Measurement 1\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eKaoru Kohyama\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1.1 Introduction: History of Food Texture Studies 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.2 Three Methods of Texture Evaluation 3\u003c\/p\u003e \u003cp\u003e1.3 Methodologies in Sensory Evaluation of Texture 4\u003c\/p\u003e \u003cp\u003e1.4 Instrumental Measurements of Food Texture 6\u003c\/p\u003e \u003cp\u003e1.5 Sound Effects 8\u003c\/p\u003e \u003cp\u003e1.6 Visual Cues and Flavor Release 9\u003c\/p\u003e \u003cp\u003e1.7 Concluding Remarks 9\u003c\/p\u003e \u003cp\u003eReferences 10\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I North America 15\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2 Food Textures in the United States of America 17\u003cbr\u003e\u003ci\u003eAlina Surmacka Szczesniak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 17\u003c\/p\u003e \u003cp\u003e2.2 Texture and the American Consumer 17\u003c\/p\u003e \u003cp\u003e2.3 Role of Texture in Food Quality and Acceptance 18\u003c\/p\u003e \u003cp\u003e2.4 Factors Shaping Attitudes to and Acceptance of Texture 18\u003c\/p\u003e \u003cp\u003e2.5 Liked and Disliked Textural Characteristics 20\u003c\/p\u003e \u003cp\u003e2.6 Textural Contrast 23\u003c\/p\u003e \u003cp\u003e2.7 Contemporary Trends 23\u003c\/p\u003e \u003cp\u003eReferences 25\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Texture Characteristics of US Foods: Pioneers, Protocols, and Attributes ‐ Tribute to Alina 27\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eGail Vance Civille, Amy Trail, Annlyse Retiveau Krogmann, and Ellen Thomas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 The Protocols for Developing a Texture Lexicon 27\u003c\/p\u003e \u003cp\u003e3.2 Texture Profiles and Evaluation Protocols for Selected US Foods 30\u003c\/p\u003e \u003cp\u003e3.3 Potato Chip Texture Example 31\u003c\/p\u003e \u003cp\u003e3.3.1 Serving Protocol 31\u003c\/p\u003e \u003cp\u003e3.3.2 Tasting Protocol 31\u003c\/p\u003e \u003cp\u003e3.3.3 Potato Chip Texture Summary 31\u003c\/p\u003e \u003cp\u003e3.4 Bacon Texture Example 32\u003c\/p\u003e \u003cp\u003e3.4.1 Serving Protocol 32\u003c\/p\u003e \u003cp\u003e3.4.2 Tasting Protocol 32\u003c\/p\u003e \u003cp\u003e3.4.3 Bacon Texture Summary 33\u003c\/p\u003e \u003cp\u003e3.5 Peanut Butter Texture Example 34\u003c\/p\u003e \u003cp\u003e3.5.1 Serving Protocol 34\u003c\/p\u003e \u003cp\u003e3.5.2 Tasting Protocol 34\u003c\/p\u003e \u003cp\u003e3.5.3 Peanut Butter Texture Summary 34\u003c\/p\u003e \u003cp\u003eReferences 35\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Textural Characteristics of Canadian Foods: Influences and Properties of Poutine Cheese and Maple Products 37\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLaurie‐Eve Rioux, Veronique Perreault, and Sylvie L. Turgeon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 37\u003c\/p\u003e \u003cp\u003e4.2 Some Historical Perspectives 37\u003c\/p\u003e \u003cp\u003e4.3 Canadian Eating Habits 38\u003c\/p\u003e \u003cp\u003e4.4 Poutine 39\u003c\/p\u003e \u003cp\u003e4.4.1 History of Canadian Cheese Making 40\u003c\/p\u003e \u003cp\u003e4.4.2 Manufacture of Cheddar Cheese 41\u003c\/p\u003e \u003cp\u003e4.4.3 Cheddar Cheese Composition and Textural Properties 42\u003c\/p\u003e \u003cp\u003e4.5 Maple Products 43\u003c\/p\u003e \u003cp\u003e4.5.1 History of Making Canadian Maple Products 43\u003c\/p\u003e \u003cp\u003e4.5.2 Manufacture of Maple Products 44\u003c\/p\u003e \u003cp\u003e4.5.2.1 Transforming Sap into Syrup 44\u003c\/p\u003e \u003cp\u003e4.5.2.2 Transforming Syrup into Delights of Various Textures 45\u003c\/p\u003e \u003cp\u003e4.5.3 Maple Products Composition and Textural Properties 47\u003c\/p\u003e \u003cp\u003e4.5.3.1 Maple Syrup 47\u003c\/p\u003e \u003cp\u003e4.5.3.2 Maple Taffy 47\u003c\/p\u003e \u003cp\u003e4.5.3.3 Maple Butter 47\u003c\/p\u003e \u003cp\u003e4.5.3.4 Maple Sugar Products 48\u003c\/p\u003e \u003cp\u003e4.5.3.5 Other Maple Products 49\u003c\/p\u003e \u003cp\u003e4.6 Conclusion 49\u003c\/p\u003e \u003cp\u003eReferences 49\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Middle and South America 53\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Textural Characteristics of Traditional Mexican Foods 55\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAlberto Tecante\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 55\u003c\/p\u003e \u003cp\u003e5.2 Tortillas 55\u003c\/p\u003e \u003cp\u003e5.2.1 Corn Tortillas 56\u003c\/p\u003e \u003cp\u003e5.2.2 Wheat Tortillas 56\u003c\/p\u003e \u003cp\u003e5.2.3 Mechanical Tests 57\u003c\/p\u003e \u003cp\u003e5.2.3.1 Rollability 57\u003c\/p\u003e \u003cp\u003e5.2.3.2 Bending 59\u003c\/p\u003e \u003cp\u003e5.2.3.3 Stress Relaxation in Uniaxial Tension 60\u003c\/p\u003e \u003cp\u003e5.2.3.4 Tensile Strength 60\u003c\/p\u003e \u003cp\u003e5.2.3.5 Penetration or Puncture 61\u003c\/p\u003e \u003cp\u003e5.2.3.6 Kramer Cell 61\u003c\/p\u003e \u003cp\u003e5.3 Alegria (Amaranth Seed Sweet) 62\u003c\/p\u003e \u003cp\u003e5.4 Ate (Fruit Paste) 62\u003c\/p\u003e \u003cp\u003e5.5 Pan de Muerto (Bread of the Dead) 64\u003c\/p\u003e \u003cp\u003e5.6 Queso Cotija (Cotija Cheese) 64\u003c\/p\u003e \u003cp\u003e5.7 Conclusions 66\u003c\/p\u003e \u003cp\u003eReferences 66\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Textural Characteristics of Brazilian Foods 69\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAngelita da Silveira Moreira and Patricia Diaz de Oliveira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Formation of Food Habits in Brazil 69\u003c\/p\u003e \u003cp\u003e6.1.1 Indigenous Influence 70\u003c\/p\u003e \u003cp\u003e6.1.2 Portuguese Influence 70\u003c\/p\u003e \u003cp\u003e6.1.3 African Influence 70\u003c\/p\u003e \u003cp\u003e6.2 Main Raw Materials and Derived Foods 71\u003c\/p\u003e \u003cp\u003e6.2.1 Cassava 71\u003c\/p\u003e \u003cp\u003e6.2.1.1 Cassava Flours, Puba Mass, Manipueira, and Tucupi (ABIAP 2018) 72\u003c\/p\u003e \u003cp\u003e6.2.2 Amylaceous Derivatives – Sweet Cassava Starch, Tapioca, Tapioca Flour, and Artificial Sago 75\u003c\/p\u003e \u003cp\u003e6.2.3 Rice 76\u003c\/p\u003e \u003cp\u003e6.2.4 Beans 78\u003c\/p\u003e \u003cp\u003e6.3 Trends in Dietary Restrictions 82\u003c\/p\u003e \u003cp\u003eReferences 83\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Textural Characteristics and Viscoelastic Behavior of Traditional Argentinian Foods 89\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eGabriel Lorenzo, Natalia Ranalli, Silvina Andres, Noemi Zaritzky, and Alicia Califano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 89\u003c\/p\u003e \u003cp\u003e7.2 Empanadas 90\u003c\/p\u003e \u003cp\u003e7.2.1 Viscoelastic Behavior of Commercial Wheat Dough for Empanadas 91\u003c\/p\u003e \u003cp\u003e7.2.2 Gluten Replacement in Empanadas: A Complex Task to Cover a Larger Population 93\u003c\/p\u003e \u003cp\u003e7.2.3 Final Remarks on Empanadas Dough 97\u003c\/p\u003e \u003cp\u003e7.3 Dulce de Leche 98\u003c\/p\u003e \u003cp\u003e7.3.1 Commercial Varieties of Dulce de Leche 99\u003c\/p\u003e \u003cp\u003e7.3.2 Dulce de Leche Texture 99\u003c\/p\u003e \u003cp\u003e7.3.3 Dulce de Leche‐like Product Enriched with Emulsified Pecan Oil 101\u003c\/p\u003e \u003cp\u003eReferences 103\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Asia 107\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Textural Characteristics of Japanese Foods 109\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eKatsuyoshi Nishinari and Tooru Ooizumi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Rice 111\u003c\/p\u003e \u003cp\u003e8.2 Tofu 113\u003c\/p\u003e \u003cp\u003e8.3 Gomatofu (Sesame Tofu) 114\u003c\/p\u003e \u003cp\u003e8.4 Some Foods with Mucilaginous Texture 115\u003c\/p\u003e \u003cp\u003e8.5 Food for Persons with Mastication Difficulty 115\u003c\/p\u003e \u003cp\u003e8.6 Seafood in Japan 115\u003c\/p\u003e \u003cp\u003e8.6.1 Sashimi and Marinated Products 117\u003c\/p\u003e \u003cp\u003e8.6.2 Surimi Seafood Products 118\u003c\/p\u003e \u003cp\u003e8.6.3 Dried Products 121\u003c\/p\u003e \u003cp\u003eReferences 121\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Textural Characteristics of Chinese Foods 125\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLong Huang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Regional Cuisine\/Foods in China 125\u003c\/p\u003e \u003cp\u003e9.1.1 Shandong Cuisine (Lu Cuisine) 125\u003c\/p\u003e \u003cp\u003e9.1.2 Canton\/Guangdong Cuisine (Yue Cuisine) 125\u003c\/p\u003e \u003cp\u003e9.1.3 Szechwan\/Sichuan Cuisine (Chuan Cuisine) 126\u003c\/p\u003e \u003cp\u003e9.1.4 Hunan Cuisine (Xiang Cuisine) 126\u003c\/p\u003e \u003cp\u003e9.1.5 Jiangsu Cuisine (Su Cuisine) 127\u003c\/p\u003e \u003cp\u003e9.1.6 Zhejiang Cuisine (Zhe Cuisine) 127\u003c\/p\u003e \u003cp\u003e9.1.7 Fujian Cuisine (Min Cuisine) 127\u003c\/p\u003e \u003cp\u003e9.1.8 Anhui Cuisine (Hui Cuisine) 127\u003c\/p\u003e \u003cp\u003e9.1.9 Cuisines in Autonomous Regions of Tibet and Xinjiang‐Uyghur 127\u003c\/p\u003e \u003cp\u003e9.2 Texture Descriptive Terms in Chinese 128\u003c\/p\u003e \u003cp\u003e9.3 Textural Characteristics of Typical Chinese Foods 128\u003c\/p\u003e \u003cp\u003e9.3.1 Crust of Mooncake (Yue Bing, Geppei) 128\u003c\/p\u003e \u003cp\u003e9.3.2 Chinese Dumpling (Jiaozi, Gyoza, Shao‐Mai, Shumai) 130\u003c\/p\u003e \u003cp\u003e9.3.3 Texture Modification to Flour‐Based Chinese Foods, Especially Noodle and Glutinous Dumpling 133\u003c\/p\u003e \u003cp\u003eReferences 136\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Textural Characteristics of Indonesian Foods 137\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eOni Yuliarti\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Geographical 137\u003c\/p\u003e \u003cp\u003e10.2 Characteristic of Indonesian Diets 138\u003c\/p\u003e \u003cp\u003e10.3 Textural Properties of Indonesian Foods 139\u003c\/p\u003e \u003cp\u003e10.3.1 Gel‐Like Foods – Green Jelly Leaves 139\u003c\/p\u003e \u003cp\u003e10.3.1.1 Botanical 139\u003c\/p\u003e \u003cp\u003e10.3.1.2 Rheological Properties of the Gel 140\u003c\/p\u003e \u003cp\u003e10.3.1.3 The Production of the Gel 143\u003c\/p\u003e \u003cp\u003e10.3.2 Gel‐Like Foods – Seaweeds 143\u003c\/p\u003e \u003cp\u003e10.3.2.1 Botanical 143\u003c\/p\u003e \u003cp\u003e10.3.2.2 Gelation and Rheology of Pudding \u003ci\u003eRumput Laut \u003c\/i\u003e144\u003c\/p\u003e \u003cp\u003e10.3.2.3 Production of Pudding \u003ci\u003eRumput Laut \u003c\/i\u003e146\u003c\/p\u003e \u003cp\u003e10.3.3 Soy‐Based Foods – Tempeh (Fermented Soybeans) 146\u003c\/p\u003e \u003cp\u003e10.3.3.1 Texture Properties of Tempeh 148\u003c\/p\u003e \u003cp\u003eReferences 149\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Textural Characteristics of Thai Foods 151\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRungnaphar Pongsawatmanit\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 151\u003c\/p\u003e \u003cp\u003e11.2 Historical and Geographical Background of Thai Food 152\u003c\/p\u003e \u003cp\u003e11.3 Selected Food Samples with Sensory Evaluation and Instrumental Measurement 156\u003c\/p\u003e \u003cp\u003e11.4 Health Benefit of Thai Food 160\u003c\/p\u003e \u003cp\u003eReferences 163\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Textural Characteristics of Malaysian Foods: Quality and Stability of Malaysian Laksa Noodles 167\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLai Hoong Cheng, Yan Kitt Low, A’firah Mohd Sakri, Jia Shin Tai, and Abd Karim Alias\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 167\u003c\/p\u003e \u003cp\u003e12.2 Chemical Composition 168\u003c\/p\u003e \u003cp\u003e12.3 Organoleptic Quality 168\u003c\/p\u003e \u003cp\u003e12.4 Textural Quality 169\u003c\/p\u003e \u003cp\u003e12.5 Factors Affecting Textural Quality of Laksa Noodles 170\u003c\/p\u003e \u003cp\u003e12.5.1 Rice Grain 175\u003c\/p\u003e \u003cp\u003e12.5.2 Aged Rice 175\u003c\/p\u003e \u003cp\u003e12.5.3 Milling Method 175\u003c\/p\u003e \u003cp\u003e12.5.4 Particle Size of Rice Flour 175\u003c\/p\u003e \u003cp\u003e12.5.5 Steaming Process 176\u003c\/p\u003e \u003cp\u003e12.5.6 Blending of Other Starch\/Starches 176\u003c\/p\u003e \u003cp\u003e12.5.7 Extrusion and Boiling 176\u003c\/p\u003e \u003cp\u003e12.5.8 Washing 176\u003c\/p\u003e \u003cp\u003e12.6 Storage Stability 176\u003c\/p\u003e \u003cp\u003e12.7 Nutritional Quality 178\u003c\/p\u003e \u003cp\u003e12.7.1 Gluten Free 178\u003c\/p\u003e \u003cp\u003e12.7.2 Low‐Fat Carbohydrate Choice 178\u003c\/p\u003e \u003cp\u003e12.8 Conclusion 178\u003c\/p\u003e \u003cp\u003eAcknowledgments 178\u003c\/p\u003e \u003cp\u003eReferences 179\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV Oceania 181\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Textural Characteristics of Australian Foods 183\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAndrew Halmos, Lita Katopo, and Stefan Kasapis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 183\u003c\/p\u003e \u003cp\u003e13.2 Importance of Mouthfeel and Its Recognition 184\u003c\/p\u003e \u003cp\u003e13.3 Developments in Mouthfeel and Texture Terms 184\u003c\/p\u003e \u003cp\u003e13.4 Typical Meals with Descriptors for the Australian Palate 185\u003c\/p\u003e \u003cp\u003e13.5 Breakfast 186\u003c\/p\u003e \u003cp\u003e13.5.1 Toasted Bread 186\u003c\/p\u003e \u003cp\u003e13.5.2 Cereals with Milk 186\u003c\/p\u003e \u003cp\u003e13.5.3 Coffee 187\u003c\/p\u003e \u003cp\u003e13.5.4 Fried Tomatoes 188\u003c\/p\u003e \u003cp\u003e13.5.5 Steak, Sausages, or Chops 188\u003c\/p\u003e \u003cp\u003e13.5.6 Eggs 188\u003c\/p\u003e \u003cp\u003e13.5.7 Bacon 188\u003c\/p\u003e \u003cp\u003e13.5.8 Spreads 188\u003c\/p\u003e \u003cp\u003e13.6 Lunch or Mid‐Day Meal 189\u003c\/p\u003e \u003cp\u003e13.6.1 Sandwiches with Fillings 189\u003c\/p\u003e \u003cp\u003e13.6.2 Pie, Sausage Roll, or Pastry 189\u003c\/p\u003e \u003cp\u003e13.6.3 Potato Products 189\u003c\/p\u003e \u003cp\u003e13.6.4 Boiled or Steamed Vegetables 189\u003c\/p\u003e \u003cp\u003e13.6.5 Vegetables with Roux 189\u003c\/p\u003e \u003cp\u003e13.6.6 Salads and Dressings 190\u003c\/p\u003e \u003cp\u003e13.6.7 Meat 190\u003c\/p\u003e \u003cp\u003e13.7 Dinner 190\u003c\/p\u003e \u003cp\u003e13.7.1 Soup 190\u003c\/p\u003e \u003cp\u003e13.7.2 Meat in the Form of Chops or Steak 190\u003c\/p\u003e \u003cp\u003e13.7.3 Seafood 190\u003c\/p\u003e \u003cp\u003e13.7.4 Fish 191\u003c\/p\u003e \u003cp\u003e13.7.5 Rice 191\u003c\/p\u003e \u003cp\u003e13.7.6 Vegetables 191\u003c\/p\u003e \u003cp\u003e13.7.7 Chinese‐Style Food 191\u003c\/p\u003e \u003cp\u003e13.7.8 Cheeses 192\u003c\/p\u003e \u003cp\u003e13.7.9 Sweets 192\u003c\/p\u003e \u003cp\u003e13.7.10 Ice Cream 193\u003c\/p\u003e \u003cp\u003e13.7.11 Snacks 193\u003c\/p\u003e \u003cp\u003e13.8 Conclusions 193\u003c\/p\u003e \u003cp\u003eReferences 193\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V Central Asia Middle East 197\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Textural Characteristics of Indian Foods: A Comparative Analysis 199\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAmardeep Singh Virdi and Narpinder Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 199\u003c\/p\u003e \u003cp\u003e14.2 Chapati 201\u003c\/p\u003e \u003cp\u003e14.3 Gluten‐Free Chapatis 205\u003c\/p\u003e \u003cp\u003e14.4 Biscuits and Cookies 205\u003c\/p\u003e \u003cp\u003e14.5 Gluten‐Free Cookies and Biscuits 207\u003c\/p\u003e \u003cp\u003e14.6 Noodles 208\u003c\/p\u003e \u003cp\u003e14.7 Gluten‐Free Noodles 210\u003c\/p\u003e \u003cp\u003e14.8 Bread 211\u003c\/p\u003e \u003cp\u003e14.9 Gluten‐Free Bread 212\u003c\/p\u003e \u003cp\u003e14.10 Muffins and Cakes 213\u003c\/p\u003e \u003cp\u003e14.11 Gluten‐Free Muffins and Cakes 214\u003c\/p\u003e \u003cp\u003e14.12 Conclusion 215\u003c\/p\u003e \u003cp\u003eAcknowledgments 216\u003c\/p\u003e \u003cp\u003eReferences 216\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Textural Characteristics of Traditional Turkish Foods 223\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMahmut Doğan, Duygu Aslan, and Fatima Tahseen Miano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 223\u003c\/p\u003e \u003cp\u003e15.2 Textural Characteristics of Traditional Turkish Meat‐Based Food Products 224\u003c\/p\u003e \u003cp\u003e15.2.1 Sucuk (Turkish‐Type Fermented Sausage) 224\u003c\/p\u003e \u003cp\u003e15.2.2 Pastırma (A Traditional Dry‐Cured Meat Product) 225\u003c\/p\u003e \u003cp\u003e15.3 Textural Characteristics of Traditional Turkish Cheeses 227\u003c\/p\u003e \u003cp\u003e15.4 Textural Characteristics of Traditional Turkish Desserts 231\u003c\/p\u003e \u003cp\u003e15.4.1 Turkish Delight (Lokum) 231\u003c\/p\u003e \u003cp\u003e15.4.2 Helva 232\u003c\/p\u003e \u003cp\u003eReferences 234\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Textural Characteristics of Iranian Foods: Cuisine Signifies Old Historical Identities 237\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBahareh Emadzadeh and Behrouz Ghorani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Iran Geography at a Glance 237\u003c\/p\u003e \u003cp\u003e16.2 The Impact of Geography and History 237\u003c\/p\u003e \u003cp\u003e16.3 Distinctive Features of Persian Cuisine 239\u003c\/p\u003e \u003cp\u003e16.4 Bread 239\u003c\/p\u003e \u003cp\u003e16.4.1 Sangak 240\u003c\/p\u003e \u003cp\u003e16.4.2 Barbari 240\u003c\/p\u003e \u003cp\u003e16.4.3 Taftoon 241\u003c\/p\u003e \u003cp\u003e16.4.4 Lavash 241\u003c\/p\u003e \u003cp\u003e16.5 Rice 242\u003c\/p\u003e \u003cp\u003e16.5.1 Rice‐Based Foods 242\u003c\/p\u003e \u003cp\u003e16.5.2 Rice Cooking 242\u003c\/p\u003e \u003cp\u003e16.5.2.1 Stewing of Rice by Steam 243\u003c\/p\u003e \u003cp\u003e16.5.3 Rice‐Based Sweets and Desserts 243\u003c\/p\u003e \u003cp\u003e16.6 Kebabs 243\u003c\/p\u003e \u003cp\u003e16.7 Lighvan Cheese 244\u003c\/p\u003e \u003cp\u003e16.8 Gaz: A Well‐Known Confectionary 245\u003c\/p\u003e \u003cp\u003e16.9 Doogh: A Fermented Dairy‐Based Drink 246\u003c\/p\u003e \u003cp\u003e16.10 Conclusion 246\u003c\/p\u003e \u003cp\u003eReferences 247\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VI Russia 251\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Textural Characteristics of Traditional Russian Foods 253\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eNataliia Ptichkina and Nataliia Nepovinnykh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 253\u003c\/p\u003e \u003cp\u003e17.2 Formation History of Russian Cuisine 253\u003c\/p\u003e \u003cp\u003e17.3 Textural Characteristics of Some Traditional Products 255\u003c\/p\u003e \u003cp\u003e17.4 Bread from Rye Flour 255\u003c\/p\u003e \u003cp\u003e17.5 Jellies from Meat and from Fish (Kholodets) 257\u003c\/p\u003e \u003cp\u003e17.6 Soup‐Puree Based on Pumpkin Powder 258\u003c\/p\u003e \u003cp\u003e17.7 Sauces 259\u003c\/p\u003e \u003cp\u003e17.8 Curd Cheese Dishes 261\u003c\/p\u003e \u003cp\u003e17.9 Kissels and Jellied Desserts 262\u003c\/p\u003e \u003cp\u003e17.10 Aerated Desserts 263\u003c\/p\u003e \u003cp\u003eAcknowledgments 265\u003c\/p\u003e \u003cp\u003eReferences 265\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VII Europe 269\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Textural Characteristics of Italian Foods 271\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eRossella Di Monaco, Nicoletta Antonella Miele, Sharon Puleo, Paolo Masi, and Silvana Cavella\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 271\u003c\/p\u003e \u003cp\u003e18.2 Cheese 271\u003c\/p\u003e \u003cp\u003e18.2.1 Pasta Filata Cheese 274\u003c\/p\u003e \u003cp\u003e18.2.2 Cooked Curd Cheeses 275\u003c\/p\u003e \u003cp\u003e18.2.3 Other Italian Cheeses 277\u003c\/p\u003e \u003cp\u003e18.3 Salumi 277\u003c\/p\u003e \u003cp\u003e18.3.1 Italian Dry‐Cured Ham 278\u003c\/p\u003e \u003cp\u003e18.3.2 Salami 281\u003c\/p\u003e \u003cp\u003e18.3.3 Mortadella 282\u003c\/p\u003e \u003cp\u003e18.4 Bread 282\u003c\/p\u003e \u003cp\u003e18.5 Conclusions 285\u003c\/p\u003e \u003cp\u003eReferences 286\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Textural Characteristics of Greek Foods 293\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eStefan Kasapis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Background 293\u003c\/p\u003e \u003cp\u003e19.1.1 Olive Oil 293\u003c\/p\u003e \u003cp\u003e19.2 Traditional Greek Cheeses 296\u003c\/p\u003e \u003cp\u003e19.2.1 Feta 297\u003c\/p\u003e \u003cp\u003e19.3 Health Conscious Feta Manufacturing 298\u003c\/p\u003e \u003cp\u003e19.3.1 Texture Profile Analysis of Feta 298\u003c\/p\u003e \u003cp\u003e19.3.2 Full and Low Fat Greek Yogurts 299\u003c\/p\u003e \u003cp\u003e19.4 Popular Emulsion‐Type Meat Products 300\u003c\/p\u003e \u003cp\u003e19.5 Conclusions 301\u003c\/p\u003e \u003cp\u003eReferences 301\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Textural Characteristics of British Foods 305\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eAndrew J. Rosenthal and Tim J. Foster\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction – What Are British Foods? 305\u003c\/p\u003e \u003cp\u003e20.2 Roast Beef and Yorkshire Pudding 306\u003c\/p\u003e \u003cp\u003e20.2.1 Culinary Background to the Dish 306\u003c\/p\u003e \u003cp\u003e20.2.2 Nature of the Raw Materials 306\u003c\/p\u003e \u003cp\u003e20.2.3 Textural Considerations 307\u003c\/p\u003e \u003cp\u003e20.3 Fish and Chips 307\u003c\/p\u003e \u003cp\u003e20.3.1 Culinary Background to the Dish 307\u003c\/p\u003e \u003cp\u003e20.3.2 Nature of the Raw Materials 308\u003c\/p\u003e \u003cp\u003e20.3.3 Textural Considerations 309\u003c\/p\u003e \u003cp\u003e20.4 Conclusions 310\u003c\/p\u003e \u003cp\u003eReferences 311\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Textural Characteristics of Traditional French Foods 313\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eBernard Launay\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 313\u003c\/p\u003e \u003cp\u003e21.2 Change in Texture Awareness: What and Why? 314\u003c\/p\u003e \u003cp\u003e21.2.1 The “New Cuisine” Style 314\u003c\/p\u003e \u003cp\u003e21.2.2 Restaurants of Foreign Cuisine 314\u003c\/p\u003e \u003cp\u003e21.2.3 Fast‐Food Restaurants 314\u003c\/p\u003e \u003cp\u003e21.2.4 Changes Attributable to the Development of Industrial Food Products 315\u003c\/p\u003e \u003cp\u003e21.2.5 Texture Measurement in Industry and Research Labs 315\u003c\/p\u003e \u003cp\u003eAcknowledgment 318\u003c\/p\u003e \u003cp\u003eReferences 318\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Textural Characteristics of Spanish Foods: Dry‐Cured Ham 319\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eSusana Fiszman and Amparo Tarrega\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 319\u003c\/p\u003e \u003cp\u003e22.2 Production of Dry‐Cured Ham 320\u003c\/p\u003e \u003cp\u003e22.2.1 Salting\/Post‐Salting 320\u003c\/p\u003e \u003cp\u003e22.2.2 Ripening 321\u003c\/p\u003e \u003cp\u003e22.3 Sensory Quality of Dry‐Cured Ham 321\u003c\/p\u003e \u003cp\u003e22.4 Sensory Assessment of Dry‐Cured Ham 322\u003c\/p\u003e \u003cp\u003e22.4.1 Texture Attributes 323\u003c\/p\u003e \u003cp\u003e22.4.2 Appearance Attributes 324\u003c\/p\u003e \u003cp\u003e22.4.2.1 Color 324\u003c\/p\u003e \u003cp\u003e22.4.2.2 Odor and Flavor Attributes 325\u003c\/p\u003e \u003cp\u003e22.4.3 Other Sensory Techniques 325\u003c\/p\u003e \u003cp\u003e22.4.4 Factors Affecting the Sensory Features of Dry‐Cured Ham 325\u003c\/p\u003e \u003cp\u003e22.5 Instrumental Texture Techniques for Dry‐Cured Ham 326\u003c\/p\u003e \u003cp\u003e22.5.1 Instrumental TPA 326\u003c\/p\u003e \u003cp\u003e22.5.2 Warner‐Bratzler Test 327\u003c\/p\u003e \u003cp\u003e22.5.3 Other Instrumental Methods for Measuring Texture Features 327\u003c\/p\u003e \u003cp\u003e22.6 Instrumental Methods for Determining Sensory Features Other than Texture 328\u003c\/p\u003e \u003cp\u003e22.7 Health‐Related Aspects of Dry‐Cured Ham 328\u003c\/p\u003e \u003cp\u003e22.8 Final Remarks 330\u003c\/p\u003e \u003cp\u003eAcknowledgments 330\u003c\/p\u003e \u003cp\u003eReferences 330\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Textural Characteristics of German Foods: The German Wurstchen 335\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eNorbert Raak, Klaus Durrschmid, and Harald Rohm\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 335\u003c\/p\u003e \u003cp\u003e23.2 Basic Technologies of Sausage Manufacture 336\u003c\/p\u003e \u003cp\u003e23.2.1 Rohwurst 336\u003c\/p\u003e \u003cp\u003e23.2.2 Bruhwurst 337\u003c\/p\u003e \u003cp\u003e23.2.3 Kochwurst 337\u003c\/p\u003e \u003cp\u003e23.3 Sausage‐Related Culture, Stories, and Recent Trends 337\u003c\/p\u003e \u003cp\u003e23.4 Evaluation of Texture and Rheological Properties of Sausages 342\u003c\/p\u003e \u003cp\u003e23.5 Typical Sausage Side Dishes and Condiments 346\u003c\/p\u003e \u003cp\u003eReferences 348\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Textural Characteristics of Traditional Finnish Foods 353\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eLiisa Lahteenmaki and Karin Autio\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Introduction 353\u003c\/p\u003e \u003cp\u003e24.2 Rye Bread 354\u003c\/p\u003e \u003cp\u003e24.2.1 Sensory Attributes 354\u003c\/p\u003e \u003cp\u003e24.2.2 Textural Measurements 354\u003c\/p\u003e \u003cp\u003e24.2.3 The Effect of Ingredients and Processing Conditions on Structural Properties 356\u003c\/p\u003e \u003cp\u003e24.3 Oat β‐Glucan 356\u003c\/p\u003e \u003cp\u003e24.3.1 Sensory Attributes 356\u003c\/p\u003e \u003cp\u003e24.3.2 Rheological Properties 357\u003c\/p\u003e \u003cp\u003eReferences 358\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VIII Africa 361\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Textural Characteristics of Nigerian Foods 363\u003cbr\u003e\u003c\/b\u003e\u003ci\u003eMatthew Olusola Oluwamukomi and Olaide Samuel Lawal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction 363\u003c\/p\u003e \u003cp\u003e25.2 Classification of Foods Based on Their Rheological\/Textural Characteristics 364\u003c\/p\u003e \u003cp\u003e25.3 Foods That Flow and Do Not Require Any Chewing During Oral Processing (Newtonian and Non‐Newtonian Fluids) 364\u003c\/p\u003e \u003cp\u003e25.3.1 Newtonian Fluids 364\u003c\/p\u003e \u003cp\u003e25.3.1.1 Palm Wine 365\u003c\/p\u003e \u003cp\u003e25.3.1.2 Pito 365\u003c\/p\u003e \u003cp\u003e25.3.1.3 Kunun from Cereal 365\u003c\/p\u003e \u003cp\u003e25.3.1.4 Nunu from Milk 365\u003c\/p\u003e \u003cp\u003e25.3.1.5 Otika 366\u003c\/p\u003e \u003cp\u003e25.3.1.6 Burukutu 366\u003c\/p\u003e \u003cp\u003e25.3.2 Non‐Newtonian Fluids 366\u003c\/p\u003e \u003cp\u003e25.3.2.1 Ketchup 366\u003c\/p\u003e \u003cp\u003e25.3.2.2 Draw Soups: (\u003ci\u003eOgbono, okra, ewedu\u003c\/i\u003e) 366\u003c\/p\u003e \u003cp\u003e25.4 Semisolid Foods That Are Processed in the Mouth by Squeezing the Tongue and Palate 367\u003c\/p\u003e \u003cp\u003e25.4.1 Pasting Properties of Starch Pastes (Ogi, Tuwo, Amala, Lafun, or Pupuru) 367\u003c\/p\u003e \u003cp\u003e25.4.1.1 Ogi\/Akamu Porridge\/Agidi from Maize 369\u003c\/p\u003e \u003cp\u003e25.4.1.2 Tuwo from Maize 370\u003c\/p\u003e \u003cp\u003e25.4.1.3 Gari \/ Eba from Cassava 370\u003c\/p\u003e \u003cp\u003e25.4.1.4 Pounded Yam (iyan) or Yam Fufu from Yam 372\u003c\/p\u003e \u003cp\u003e25.4.1.5 Amala (Amala isu) from Yam 372\u003c\/p\u003e \u003cp\u003e25.5 Soft‐Solid Foods That Require Chewing but Do Not Have “Crispy”Attributes 373\u003c\/p\u003e \u003cp\u003e25.5.1 Akara from Cowpeas 373\u003c\/p\u003e \u003cp\u003e25.5.2 Warankasi from Milk 375\u003c\/p\u003e \u003cp\u003e25.6 Hard‐Solid Foods Are Crispy and Associated with a Crunchiness 375\u003c\/p\u003e \u003cp\u003e25.6.1 Ipekere Agbado (Maize Fritters) 376\u003c\/p\u003e \u003cp\u003e25.6.2 Maize Kokoro 376\u003c\/p\u003e \u003cp\u003e25.7 Conclusion 377\u003c\/p\u003e \u003cp\u003eReferences 377\u003c\/p\u003e \u003cp\u003eIndex 385\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52428584812824,"sku":"9781119430698","price":123.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781119430698.jpg?v=1784680514","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/textural-characteristics-of-world-foods-hardback-9781119430698","provider":"Freshly Printed Books","version":"1.0","type":"link"}