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Relationships Among Semisolid Food Microstructures, Rheological Behaviors, and Sensory Attributes

  • Mitchell CullerEmail author
Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

The study of rheology has proved extremely useful for building an understanding of food texture. Since foods are typically complex systems, they present a unique challenge for study because they frequently display non-Newtonian behavior and because the final judgement of a food’s texture is performed orally by the consumer. Therefore, it is critical to understand how the rheological properties that can be measured instrumentally relate to the experiences of orally processing a food. This chapter discusses the various historical approaches which have been used to understand the relevant forces during oral processing of semisolid food products and presents the trends and relationships which have been established.

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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.University of MassachusettsAmherstUSA

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