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Feeding and the Texture of Food by Julian F. V. Vincent,P. J. Lillford Pdf
The texture of food and the feeding adaptions of various animals are investigated with the intention of enabling the food industry to produce more appetising foodstuffs.
Modifying Food Texture by Jianshe Chen,Andrew Rosenthal Pdf
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods. Discusses texture as an important aspect of consumer food acceptance and preference Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others
Food Chaining by Cheri Fraker,Mark Fishbein Dr.,Sibyl Cox,Laura Walbert Pdf
Initially developed by co-author Cheri Fraker in the course of treating an eleven-year-old who ate nothing but peanut butter, bread, and milk,Food Chainingis a breakthrough approach for dealing with picky eating and feeding problems at any age.Food Chainingemphasizes the relationship between foods in regard to taste, temperature, and texture. InFood Chaining, the internationally known feeding team behind this unique method shows how to help your child enjoy new and nutritious foods, no matter what the nature of his picky eating. The guide also includes information on common food allergies, improving eating skills, advice specific to special needs kids, and a pre-chaining program to help prevent food aversions before they develop.Food Chainingwill help you raise a lifelong healthy eater.
Food Oral Processing by Jianshe Chen,Lina Engelen Pdf
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
Food Texture and Viscosity: Concept and Measurement by Malcolm C. Bourne Pdf
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 viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
NEVER COOK SEPARATE MEALS AGAIN! 100 yummy recipes from the UK's number 1 food blog. Most parents have to deal with the fateful 'Fussy Eater' at some point in their lives - let My Fussy Eater show you the easy way to get your children eating a variety of healthy, delicious foods. Packed full of family-friendly recipes, entire meal plans and the all-important tips on dealing with fussy eaters, you'll be guided every step of the way. You'll no longer need to cook separate meals for you and your children - saving time, money and stress. The never-seen-before recipes will take 30 minutes or less to prepare and cook, using simple, everyday ingredients. Make in bulk for easy meal times, and get your fussy eaters finally eating fruit and vegetables! My Fussy Eater provides practical, easy and delicious solutions for fussy eaters the whole family can enjoy!
Feeding and Nutrition of Infants and Young Children by Kim Fleischer Michaelsen Pdf
Optimum nutrition and good feeding of infants and young children are key determinants of their health, growth and development, both physical and mental. Good feeding practices will prevent malnutrition and early growth retardation, which is still common in some parts of the World Health Organization European Region. This publication contains the scientific rationale for the development of national nutrition and feeding recommendations from birth to age three years. The guidelines and recommendations are designed for the WHO European Region, with emphasis on the countries of the former Soviet Union. They are especially applicable to the most vulnerable groups of infants and young children living in deprived conditions, mainly in Eastern Europe , but also in ethnic minority and low income groups in Western Europe.
Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality. The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food. Texture in food Volume 2: Solid foods is a standard reference for the food industry. It is accompanied by a companion volume on the texture of semi-solid foods. Reviews developments in measuring the texture of solid foods Examines the influences on texture and ways of maintaining textural properties Written by an expert team of authors
Modifying Food Texture by Jianshe Chen,Andrew Rosenthal Pdf
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods. Explores texture as an important aspect of consumer food acceptance and preference Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
In this gustatory tour of human history, John S. Allen demonstrates that the everyday activity of eating offers deep insights into human beings’ biological and cultural heritage. We humans eat a wide array of plants and animals, but unlike other omnivores we eat with our minds as much as our stomachs. This thoughtful relationship with food is part of what makes us a unique species, and makes culinary cultures diverse. Not even our closest primate relatives think about food in the way Homo sapiens does. We are superomnivores whose palates reflect the natural history of our species. Drawing on the work of food historians and chefs, anthropologists and neuroscientists, Allen starts out with the diets of our earliest ancestors, explores cooking’s role in our evolving brain, and moves on to the preoccupations of contemporary foodies. The Omnivorous Mind delivers insights into food aversions and cravings, our compulsive need to label foods as good or bad, dietary deviation from “healthy” food pyramids, and cross-cultural attitudes toward eating (with the French, bien sûr, exemplifying the pursuit of gastronomic pleasure). To explain, for example, the worldwide popularity of crispy foods, Allen considers first the food habits of our insect-eating relatives. He also suggests that the sound of crunch may stave off dietary boredom by adding variety to sensory experience. Or perhaps fried foods, which we think of as bad for us, interject a frisson of illicit pleasure. When it comes to eating, Allen shows, there’s no one way to account for taste.
Treating Feeding Challenges in Autism by Jonathan Tarbox,Taira Lanagan Bermudez Pdf
Treating Feeding Challenges in Autism: Turning the Tables on Mealtime distills existing research on feeding disorders treatment into the very best, most effective and most practical strategies for practitioners to implement with their clients who have autism and other developmental and behavioral disorders. The book focuses on the few but highly effective feeding treatment procedures that work in the large percentage of cases. The book describes each procedure in practical, how-to language, with the goal of explaining how to implement them in the real-life settings in which practitioners actually work. The book includes a large variety of sample datasheets, intervention plans and graphs of sample data to serve as practical examples to guide clinicians through the process of selecting, implementing, analyzing and troubleshooting feeding interventions. Summarizes the basic behavioral principles underlying feeding disorders Discusses the origin and function of feeding disorders Details the assessment of feeding disorders Covers practical issues related to feeding environment Lists materials needed for implementing feeding interventions Explains how to transfer strategies and procedures from the practitioner to parents and caregivers Includes sample datasheets, intervention plans and graphs of sample data
Helping Your Child with Extreme Picky Eating by Katja Rowell,Jenny McGlothlin Pdf
In Helping Your Child with Extreme Picky Eating, a family doctor specializing in childhood feeding joins forces with a speech pathologist to help you support your child’s nutrition, healthy growth, and end meal-time anxiety (for your child and you) once and for all. Are you parenting a child with ‘extreme’ picky eating? Do you worry your child isn’t getting the nutrition he or she needs? Are you tired of fighting over food, suspect that what you’ve tried may be making things worse, but don’t know how to help? Having a child with ‘extreme’ picky eating is frustrating and sometimes scary. Children with feeding disorders, food aversions, or selective eating often experience anxiety around food, and the power struggles can negatively impact your relationship with your child. Children with extreme picky eating can also miss out on parties or camp because they can’t find “safe” foods. But you don’t have to choose between fighting over every bite and only serving a handful of safe foods for years on end. Helping Your Child with Extreme Picky Eating offers hope, even if your child has “failed” feeding therapies before. After gaining a foundation of understanding of your child’s challenges and the dynamics at play, you’ll be ready for the 5 steps (built around the clinically proven STEPS+ approach—Supportive Treatment of Eating in PartnershipS) that transform feeding and meals so your child can learn to enjoy a variety of foods in the right amounts for healthy growth. You’ll discover specific strategies for dealing with anxiety, low appetite, sensory challenges, autism spectrum-related feeding issues, oral motor delay, and medically-based feeding problems. Tips and exercises reinforce what you’ve learned, and dozens of “scripts” help you respond to your child in the heat of the moment, as well as to others in your child’s life (grandparents or your child’s teacher) as you help them support your family on this journey. This book will prove an invaluable guide to restore peace to your dinner table and help you raise a healthy eater.
Fat Detection by Jean-Pierre Montmayeur,Johannes le Coutre Pdf
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author : Jennifer J. Thomas,Kamryn T. Eddy Publisher : Cambridge University Press Page : 195 pages File Size : 51,8 Mb Release : 2018-11-15 Category : Medical ISBN : 9781108401159