Texture and mouthfeel arising from the consumption of food and beverages are critical to
consumer choice and acceptability. While the food structure design rules for many existing …

Knowledge of textural properties is important for stakeholders in the food value chain
including producers, postharvest handlers, processors, marketers and consumers. For fresh …

Palatable food consumption brings us happiness and offers a longer-lasting sense of
pleasure compared to other forms of enjoyment, even as we age older (Brillat-Savarin …

Texture analysis and modeling are important techniques in food and postharvest research
and industrial practice. A wide range of methods have been used to evaluate instrumental …

Chickpeas are an agriculturally-important legume that are an excellent source of protein,
fiber, and minerals. Developing chickpea-based snacks could provide consumers with …

Bakery products are an important sector of the food industry globally and are part of the
regular diets of many people. Texture encompasses many product characteristics and plays …

Orange-fleshed sweet potato (OFSP) flour is rich in health-promoting compounds that can
improve the nutritional benefits of baked products when blended with wheat flour. However …

The demand for healthy and convenient foods is a worldwide trend. Sweet potato attracted
great attention due to its carbohydrates with a low glycemic index. Dehydrated sweet …

The oral processing of food is a dynamic process which involves a sequence of highly
coordinated oral actions and gives desirable sensory experience. Even though this process …

Solid fats (eg, margarine) provide appealing taste, flavor and texture to bakery products
including biscuits. However, margarine is rich in saturated and trans fatty acids, which are …