Journal of Texture Studies 

About: Journal of Texture Studies is an academic journal published by Wiley-Blackwell. The journal publishes majorly in the area(s): Medicine & Viscosity. It has an ISSN identifier of 0022-4901. Over the lifetime, 2129 publications have been published receiving 58038 citations.

The perception of food texture ‐ the philosophy of the breakdown path

Abstract: Many authors have drawn attention to the limitations of present texture testing methods. To a great extent this may be due to the assumption that the perception of the structural properties of foods is comprised of a series of single attributes. This philosophy may account for the failure of the single instrumental measurement as a reliable texture descriptor. The present paper emphasises that texture perception is a dynamic sensory monitor of changes made to a food by processes occurring in the mouth. A general three dimensional model applicable to foods is postulated with “Degree of Structure”, “Degree of Lubrication” and “Time” as its axes. As each food is changed in the mouth, it describes its own “Breakdown Path” throughout the three dimensions. This approach is seen as the start of a general hypothesis for the physics and psychophysics of mastication.

The chemistry of texture in fruits and vegetables

Abstract: This review is concerned with the chemistry of the major primary cell wall components, pectins, hemicelluloses and cellulose, under conditions found during the normal handling of fruits and vegetables. These polymeric components are considered separately, then their combined changes during maturation, storage and processing are covered. The effects of tissue conditions, pH, enzymes and salt concentrations on the rate and degree of change are discussed. A large part of the review deals with the important texture-affecting reactions of pectic materials including glycosidic hydrolysis, β-elimination type depolymerization, demethoxylation, and complex formation.

Guidelines to training a texture profile panel

Abstract: . A texture profile panel is a valuable tool for describing and quantifying textural characteristics of food products when the panel is carefully selected, trained and maintained. Guidelines to accomplishing this goal are presented.

Identification of Stimuli Controlling the Sensory Evaluation of Viscosity. I : Non-Oral Methods

Abstract: Flow properties of several liquid and semi-solid foods were characterized objectively with a coaxial cylinder viscometer. At the same time, a sensory evaluation panel compared the viscosities of these samples by tilting the containers and also by stirring the contents with a spoon. Correlation of the instrumental and sensory evaluation data established the shear stress-shear rate conditions prevailing during sensory evaluation of viscosity. The stimulus responsible for viscosity evaluation by tilting the container is the shear rate (0.1–40 sec-1) developed at a shear stress (60–600 dyne cm-2) related to the flow properties of the sample, whereas in stirring tests the stimulus is the shear stress (102–104 dyne cm-2) developed at a particular rate of shear (90–100 sec-1). In the latter type of test, the shear rate varies to some degree with the flow characteristics of the sample. Since different stimuli are involved in viscosity assessment by tilting the container or by stirring, it is possible for a series of samples to be given different ranking orders by the two methods of evaluation.

Instrumental texture profile analysis with particular reference to gelled systems

Abstract: Instrumental Texture Profile Analysis (TPA) was developed about 30 years ago, constituting an interesting way of analyzing a series of textural parameters in only one test Since then much work has been done and new tools have been developed This paper focuses on gelled food systems, reviewing and discussing the evolution of the initial terminology, testing conditions and sampling methods New parameters, experimental and calculation methods, and some newly proposed are also analyzed, updating the instrumental TPA as applied to gelled systems