The concept behind this book is to take a holistic view of food texture,
starting with the determination of food texture, its perception in the
mouth, and its measurement by both sensory and instrumental methods, and
to examine the relation between those methods. The book has been divided
into two sections. The first deals with perception of food texture and
techniques for its measurement. The second focuses on individual groups
of food commodities. The first section is interlaced with appropriate
food-related examples to reinforce the applied nature of the subject.