Food structure as a foundation for food texture

Pedro Bouchon; Ingrid Contardo; María Teresa Molina

doi:10.1007/978-3-031-41900-3_2

Food structure as a foundation for food texture

Pedro Bouchon^*, Ingrid Contardo, María Teresa Molina

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

The texture of our food has its origin in the structure of each food at various levels of size, down to the chemical building blocks (e.g. starch) which make it up. In this chapter, we explore the techniques used to examine the structure, such as various forms of microscopy. We also consider how foods can be designed to achieve a particular function or need such as sugar replacement or fat substitution.

Original language	English
Title of host publication	Food Texturology
Subtitle of host publication	Measurement and Perception of Food Textural Properties
Publisher	Springer International Publishing
Pages	17-42
Number of pages	26
ISBN (Electronic)	9783031419003
ISBN (Print)	9783031418990
DOIs	https://doi.org/10.1007/978-3-031-41900-3_2
State	Published - 20 Dec 2023

Bibliographical note

Publisher Copyright:
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2024. All rights reserved.

Access to Document

10.1007/978-3-031-41900-3_2

Cite this

@inbook{1811016b829c4cc78b01eaa3ae5899c7,

title = "Food structure as a foundation for food texture",

abstract = "The texture of our food has its origin in the structure of each food at various levels of size, down to the chemical building blocks (e.g. starch) which make it up. In this chapter, we explore the techniques used to examine the structure, such as various forms of microscopy. We also consider how foods can be designed to achieve a particular function or need such as sugar replacement or fat substitution.",

author = "Pedro Bouchon and Ingrid Contardo and Molina, {Mar{\'i}a Teresa}",

year = "2023",

month = dec,

day = "20",

doi = "10.1007/978-3-031-41900-3_2",

language = "English",

isbn = "9783031418990",

pages = "17--42",

booktitle = "Food Texturology",

publisher = "Springer International Publishing",

}

TY - CHAP

T1 - Food structure as a foundation for food texture

AU - Bouchon, Pedro

AU - Contardo, Ingrid

AU - Molina, María Teresa

PY - 2023/12/20

Y1 - 2023/12/20

N2 - The texture of our food has its origin in the structure of each food at various levels of size, down to the chemical building blocks (e.g. starch) which make it up. In this chapter, we explore the techniques used to examine the structure, such as various forms of microscopy. We also consider how foods can be designed to achieve a particular function or need such as sugar replacement or fat substitution.

AB - The texture of our food has its origin in the structure of each food at various levels of size, down to the chemical building blocks (e.g. starch) which make it up. In this chapter, we explore the techniques used to examine the structure, such as various forms of microscopy. We also consider how foods can be designed to achieve a particular function or need such as sugar replacement or fat substitution.

UR - http://www.scopus.com/inward/record.url?scp=85194997412&partnerID=8YFLogxK

U2 - 10.1007/978-3-031-41900-3_2

DO - 10.1007/978-3-031-41900-3_2

M3 - Chapter

AN - SCOPUS:85194997412

SN - 9783031418990

SP - 17

EP - 42

BT - Food Texturology

PB - Springer International Publishing

ER -

Food structure as a foundation for food texture

Abstract

Bibliographical note

Access to Document

Other files and links

Fingerprint

Cite this