Introduction -- I.1 Why/How/What Do We Eat? -- I.2 Termsfor Texture/Taste/Aroma Related to Diverse Foods/Recipes -- I.3 Universalityand Diversity -- I.4 WonderfulDiversity of World Foods -- I.5 SomePitfalls in Texture Studies -- I.6 AboutThis Book -- References -- Chapter 1 Food Texture - Sensory Evaluation and Instrumental Measurement -- 1.1 Introduction: History of Food Texture Studies -- 1.2 Three Methods o Texture Evaluation -- 1.3 Methodologies in Sensory Evaluation of Texture -- 1.4 Instrumental Measurements of Food Texture -- 1.5 Sound Effects -- 1.6 Visual Cues and Flavor Release -- Part I North America -- Chapter 2 Food Textures in the United States of America -- 2.1 Introduction -- 2.2 Texture and the American Consumer -- 2.3 Role of Texture in Food Quality and Acceptance -- 2.4 Factors Shaping Attitudes to and Acceptance of Texture -- 2.5 Liked and Disliked Textural Characteristics -- 2.6 Textural Contrast -- 2.7 Contemporary Trends -- Chapter 3 Texture Characteristics of US Foods: Pioneers, Protocols, and Attributes Tribute to Alina -- 3.1 The Protocols for Developing a Texture Lexicon -- 3.2 Texture Profiles and Evaluation Protocols for Selected US Foods -- 3.3 Potato Chip Texture Example -- 3.3.1 Serving Protocol -- 3.3.2 Tasting Protocol -- 3.3.3 Potato Chip Texture Summary -- 3.4 Bacon Texture Example -- 3.4.1 Serving Protocol -- 3.4.2 Tasting Protocol -- 3.4.3 Bacon Texture Summary -- 3.5 Peanut Butter Texture Example -- 3.5.1 Serving Protocol -- 3.5.2 Tasting Protocol -- 3.5.3 Peanut Butter Texture Summary -- References -- Chapter 4 Textural Characteristics of Canadian Foods: Influences and Properties of Poutine Cheese and Maple Products -- 4.1 Introduction -- 4.2 Some Historical Perspectives.

4.3 Canadian Eating Habits -- 4.4 Poutine -- 4.4.1 History of Canadian Cheese Making -- 4.4.2 Manufacture of Cheddar Cheese -- 4.4.3 Cheddar Cheese Composition and Textural Properties -- 4.5 Maple Products -- 4.5.1 History of Making Canadian Maple Products -- 4.5.2 Manufacture of Maple Products -- 4.5.2.1 Transforming Sap into Syrup -- 4.5.2.2 Transforming Syrup into Delights of Various Textures -- 4.5.3 Maple Products Composition and Textural Properties -- 4.5.3.1 Maple Syrup -- 4.5.3.2 Maple Taffy -- 4.5.3.3 Maple Butter -- 4.5.3.4 Maple Sugar Products -- 4.5.3.5 Other Maple Products -- 4.6 Conclusion -- Part II Middle and South America -- Chapter 5 Textural Characteristics of Traditional Mexican Foods -- 5.1 Introduction -- 5.2 Tortillas -- 5.2.1 Corn Tortillas -- 5.2.2 Wheat Tortillas -- 5.2.3 Mechanical Tests -- 5.2.3.1 Rollability -- 5.2.3.2 Bending -- 5.2.3.3 Stress Relaxation in Uniaxial Tension -- 5.2.3.4 Tensile Strength -- 5.2.3.5 Penetration or Puncture -- 5.2.3.6 Kramer Cell -- 5.3 Alegría (Amaranth Seed Sweet) -- 5.4 Ate (Fruit Paste) -- 5.5 Pan de Muerto (Bread of the Dead) -- 5.6 Queso Cotija (Cotija Cheese) -- 5.7 Conclusions -- Chapter 6 Textural Characteristics of Brazilian Foods -- 6.1 Formation of Food Habits in Brazil -- 6.1.1 Indigenous Influence -- 6.1.2 Portuguese Influence -- 6.1.3 African Influence -- 6.2 Main Raw Materials and Derived Foods -- 6.2.1 Cassava -- 6.2.1.1 Cassava Flours, Puba Mass, Manipueira, and Tucupi (ABIAP 2018) -- 6.2.2 Amylaceous Derivatives - Sweet Cassava Starch, Tapioca, Tapioca Flour, and Artificial Sago -- 6.2.3 Rice -- 6.2.4 Beans -- 6.3 Trends in Dietary Restrictions -- Chapter 7 Textural Characteristics and Viscoelastic Behavior of Traditional Argentinian Foods -- 7.1 Introduction -- 7.2 Empanadas.

7.2.1 Viscoelastic Behavior of Commercial Wheat Dough for Empanadas -- 7.2.2 Gluten Replacement in Empanadas: A Complex Task to Cover a Larger Population -- 7.2.3 Final Remarks on Empanadas Dough -- 7.3 Dulce de Leche -- 7.3.1 Commercial Varieties of Dulce de Leche -- 7.3.2 Dulce de Leche Texture -- 7.3.3 Dulce de Leche-like Product Enriched with Emulsified Pecan Oil -- Part III Asia -- Chapter 8 Textural Characteristics of Japanese Foods -- 8.1 Rice -- 8.2 Tofu -- 8.3 Gomatofu (Sesame Tofu) -- 8.4 Some Foods with Mucilaginous Texture -- 8.5 Food for Persons with Mastication Difficulty -- 8.6 Seafood in Japan -- 8.6.1 Sashimi and Marinated Products -- 8.6.2 Surimi Seafood Products -- 8.6.3 Dried Products -- Chapter 9 Textural Characteristics of Chinese Foods -- 9.1 Regional Cuisine/Foods in China -- 9.1.1 Shandong Cuisine (Lu Cuisine) -- 9.1.2 Canton/Guangdong Cuisine (Yue Cuisine) -- 9.1.3 Szechwan/Sichuan Cuisine (Chuan Cuisine) -- 9.1.4 Hunan Cuisine (Xiang Cuisine) -- 9.1.5 Jiangsu Cuisine (Su Cuisine) -- 9.1.6 Zhejiang Cuisine (Zhe Cuisine) -- 9.1.7 Fujian Cuisine (Min Cuisine) -- 9.1.8 Anhui Cuisine (Hui Cuisine) -- 9.1.9 Cuisines in Autonomous Regions of Tibet and Xinjiang Uyghur -- 9.2 Texture Descriptive Terms in Chinese -- 9.3 Textural Characteristics of Typical Chinese Foods -- 9.3.1 Crust of Mooncake (Yue Bing, Geppei) -- 9.3.2 Chinese Dumpling (Jiaozi, Gyoza, Shao-Mai, Shumai) -- 9.3.3 Texture Modification to Flour-Based Chinese Foods, Especially Noodle and Glutinous Dumpling -- Chapter 10 Textural Characteristics of Indonesian Foods -- 10.1 Geographical -- 10.2 Characteristic of Indonesian Diets -- 10.3 Textural Properties of Indonesian Foods -- 10.3.1 Gel-Like Foods - Green Jelly Leaves -- 10.3.1.1 Botanical -- 10.3.1.2 Rheological Properties of the Gel -- 10.3.1.3 The Production of the Gel.

10.3.2 Gel-Like Foods - Seaweeds -- 10.3.2.1 Botanical -- 10.3.2.2 Gelation and Rheology of Pudding Rumput Laut -- 10.3.2.3 Production of Pudding Rumput Laut -- 10.3.3 Soy-Based Foods - Tempeh (Fermented Soybeans) -- 10.3.3.1 Texture Properties of Tempeh -- References -- Chapter 11 Textural Characteristics of Thai Foods -- 11.1 Introduction -- 11.2 Historical and Geographical Background of Thai Food -- 11.3 Selected Food Samples with Sensory Evaluation and Instrumental Measurement -- 11.4 Health Benefit of Thai Food -- Chapter 12 Textural Characteristics of Malaysian Foods: Quality and Stability of Malaysian Laksa Noodles -- 12.1 Introduction -- 12.2 Chemical Composition -- 12.3 Organoleptic Quality -- 12.4 Textural Quality -- 12.5 Factors Affecting Textural Quality of Laksa Noodles -- 12.5.1 Rice Grain -- 12.5.2 Aged Rice -- 12.5.3 Milling Method -- 12.5.4 Particle Size of Rice Flour -- 12.5.5 Steaming Process -- 12.5.6 Blending of Other Starch/Starches -- 12.5.7 Extrusion and Boiling -- 12.5.8 Washing -- 12.6 Storage Stability -- 12.7 Nutritional Quality -- 12.7.1 Gluten Free -- 12.7.2 Low-Fat Carbohydrate Choice -- Part IV Oceania -- Chapter 13 Textural Characteristics of Australian Foods -- 13.1 Introduction -- 13.2 Importance of Mouthfeel and Its Recognition -- 13.3 Developments in Mouthfeel and Texture Terms -- 13.4 Typical Meals with Descriptors for the Australian Palate -- 13.5 Breakfast -- 13.5.1 Toasted Bread -- 13.5.2 Cereals with Milk -- 13.5.3 Coffee -- 13.5.4 Fried Tomatoes -- 13.5.5 Steak, Sausages, or Chops -- 13.5.6 Eggs -- 13.5.7 Bacon -- 13.5.8 Spreads -- 13.6 Lunch or Mid-Day Meal -- 13.6.1 Sandwiches with Fillings -- 13.6.2 Pie, Sausage Roll, or Pastry -- 13.6.3 Potato Products -- 13.6.4 Boiled or Steamed Vegetables -- 13.6.5 Vegetables with Roux.

13.6.6 Salads and Dressings -- 13.6.7 Meat -- 13.7 Dinner -- 13.7.1 Soup -- 13.7.2 Meat in the Form of Chops or Steak -- 13.7.3 Seafood -- 13.7.4 Fish -- 13.7.5 Rice -- 13.7.6 Vegetables -- 13.7.7 Chinese-Style Food -- 13.7.8 Cheeses -- 13.7.9 Sweets -- 13.7.10 Ice Cream -- 13.7.11 Snacks -- 13.8 Conclusions -- Part V Central Asia Middle East -- Chapter 14 Textural Characteristics of Indian Foods: A Comparative Analysis -- 14.1 Introduction -- 14.2 Chapati -- 14.3 Gluten-Free Chapatis -- 14.4 Biscuits and Cookies -- 14.5 Gluten-Free Cookies and Biscuits -- 14.6 Noodles -- 14.7 Gluten-Free Noodles -- 14.8 Bread -- 14.9 Gluten-Free Bread -- 14.10 Muffins and Cakes -- 14.11 Gluten-Free Muffins and Cakes -- 14.12 Conclusion -- References -- Chapter 15 Textural Characteristics of Traditional Turkish Foods -- 15.1 Introduction -- 15.2 Textural Characteristics of Traditional Turkish Meat-Based Food Products -- 15.2.1 Sucuk (Turkish-Type Fermented Sausage) -- 15.2.2 Pastrma (A Traditional Dry-Cured Meat Product) -- 15.3 Textural Characteristics of Traditional Turkish Cheeses -- 15.4 Textural Characteristics of Traditional Turkish Desserts -- 15.4.1 Turkish Delight (Lokum) -- 15.4.2 Helva -- Chapter 16 Textural Characteristics of Iranian Foods: Cuisine Signifies Old Historical Identities -- 16.1 Iran Geography at a Glance -- 16.2 The Impact of Geography and History -- 16.3 Distinctive Features of Persian Cuisine -- 16.4 Bread -- 16.4.1 Sangak -- 16.4.2 Barbari -- 16.4.3 Taftoon -- 16.4.4 Lavash -- 16.5 Rice -- 16.5.1 Rice-Based Foods -- 16.5.2 Rice Cooking -- 16.5.2.1 Stewing of Rice by Steam -- 16.5.3 Rice-Based Sweets and Desserts -- 16.6 Kebabs -- 16.7 Lighvan Cheese -- 16.8 Gaz: A Well Known Confectionary -- 16.9 Doogh: A Fermented Dairy Based Drink -- 16.10 Conclusion -- Part VI Russia Chapter 17 Textural Characteristics of Traditional Russian Foods.