Modifying Food Texture

<p>Preface</p> <p>1 Vocabularies and terminologies of food texture appreciation </p> <p>Fumiyo Hayakawa, National Food Research Institute, Japan </p> <U> <p>Part One Sensory analysis and consumer preference of food texture</p></U> <p>2 Sensory changes with ageing </p> <p>Lisa Duizer, University of Guelph, Canada </p> <p>3 Statistical methods and tools for analysing sensory food texture </p> <p>Peter Ho, The University of Leeds, UK</p> <p>4 Instrumental characterisation of texture properties of solid and semi-solid food </p> <p>Andrew Rosenthal, Coventry University, UK </p> <p>5 Instrumental characterisation of textural properties of fluid food </p> <p>Guido Sala, WUR, Netherlands</p> <U> <p>Part Two Modifying texture for specific consumer groups</p></U> <p>6 Texture-modified meals for hospital patients (e.g. dysphagia) </p> <p>Julie Cichero, University of Queensland, Australia </p> <p>7 Texture modification for elderly people </p> <p>Karin Wendin, SIK, Sweden</p> <p>8 Modifying the texture of foods for infants and young children </p> <p>Sophie Nicklaus, INRA, France</p> <p>9 Texture design of institutional food (e.g. schools, hospitals)</p> <p>Derek Johnson, National Association of Care Catering, UK</p> <p>10 Texture design of ‘free from’ foods (e.g. GF bread) </p> <p>Maria Papageorgiou, ATEI of Thessaloniki, Greece</p>