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Food Texture and Viscosity: Concept and Measurement
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for...
Dough Rheology and Baked Product Texture
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the inte...
Texture
Why we complain about communication overload even as we seek new ways to communicate. Our workdays are so filled with emails, instant messaging, and RSS feeds that we complain that there's not enough time to get our actual work done. At home, we are besieged by telephone calls on landlines and cell phones, the beeps that signal text messages, and work emails on our BlackBerrys. It's too much, we cry (or type) as we update our Facebook pages, compose a blog post, or check to see what Shaquille O'Neal has to say on Twitter. In Texture, Richard Harper asks why we seek out new ways of communicating even as we complain about communication overload. Harper describes the mistaken assumptions of developers that “more” is always better and argues that users prefer simpler technologies that allow them to create social bonds. Communication is not just the exchange of information. There is a texture to our communicative practices, manifest in the different means we choose to communicate (quick or slow, permanent or ephemeral).
Texture Measurement of Foods
Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM Committee E-18 was formed to develop an authoritative and comprehensive volume on this most complex and important subject to provide within one cover for the student, researcher, and the food manufacturer, a definition and an understanding of the subject offood texture, as well as sensory and objective methods for its measurement. This most difficult task appeared to be possible only after...
Texture - A Cognitive Aesthetics of Reading
"The latest advance in cognitive poetics" (back cover of dust jacket), based on analysis of English-language literature within a wide-ranging theoretical framework.
Handbook of Texture Analysis
Texture analysis is one of the fundamental aspects of human vision by which we discriminate between surfaces and objects. In a similar manner, computer vision can take advantage of the cues provided by surface texture to distinguish and recognize objects. In computer vision, texture analysis may be used alone or in combination with other sensed features (e.g. color, shape, or motion) to perform the task of recognition. Either way, it is a feature of paramount importance and boasts a tremendous body of work in terms of both research and applications.Currently, the main approaches to texture analysis must be sought out through a variety of research papers. This collection of chapters brings together in one handy volume the major topics of importance, and categorizes the various techniques into comprehensible concepts. The methods covered will not only be relevant to those working in computer vision, but will also be of benefit to the computer graphics, psychophysics, and pattern recognition communities, academic or industrial.
Microstructure and Texture in Steels
Microstructure and Texture in Steels and Other Materials comprises a collection of articles pertaining to experimental and theoretical aspects of the evolution of crystallographic texture and microstructure during processing of steels and some other materials. Among the topics covered is the processing-microstructure-texture-property relationship in various kinds of steels, including the latest grade. Special emphasis has been given to introduce recent advances in the characterization of texture and microstructure, as well as modeling. The papers included are written by well-known experts from academia and industrial R and D, which will provide the reader with state-of-the-art, in-depth knowledge of the subject. With these attributes, Microstructure and Texture in Steels and Other Materials is expected to serve the cause of creating awareness of current developments in microstructural science and materials engineering among academic and R and D personnel working in the field.
Texture in Food
Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product de...
Materials Processing and Texture
This volume contains papers presented at The 15th International Conference on the Texture of Materials from June 1-5th, 2008 in Pittsburgh, PA. Chapters include: Friction Stir Welding and Processing Texture and Anisotropy in Steels Effects of Magnetic Fields Hexagonal Metals Texture in Materials Design View information on Applications of Texture Analysis: Ceramic Transactions, Volume 201.
