It is widely recognised that texture is one of the most important factors in food preference and is therefore of crucial importance for food technologists and product developers. It is also key to designing foods for the treatment of dysphagia. This book reviews the textural characteristics of commonly eaten foods from around the world.
The food science community will have much to gain from understanding more about the preference for foods in different global cultures and it is hoped that the book will encourage technologists to explore new ideas around the improvement of food processing from the examples that are given. Each chapter will describe not only the texture but key point of flavour release, and the relation between the texture and taste/aroma. Recently, palatability has been shown not only to add enjoyment but also contribute to health by improving appetite and saliva secretion, and other physiological functions such as immunity and stress.