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TTC's ResearchLink
Book & Journals of Interest
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Food Texture and Viscosity Second Edition: Concept and Measurement, Dr. Malcolm C. Bourne, 400 pages, April 2002, Academic Press, New York. This book is highly recommended for those interested in learning about texture measurement. It balances a highly practical approach with an excellent academic background. It is the primer that every University and every R&D department of food companies should have to introduce texture measurement to its staff. Price: $89.95 plus shipping + tax (£ 59.95) Hardback, 400 pages, ISBN: 0-1211-9062-5
The following is from New York State Agricultural Experiment Station in Geneva, NY according to John Zabak:
"Dr. Bourne is Cornell University Professor Emeritus of Food Science and Technology (FST) at the New York State Agricultural Experiment Station in Geneva, NY.
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""Dr. Bourne, who is also a noted authority in the texture of foods along with international food development and post harvest food systems, looks back proudly on his many achievements. His paper, "Post Harvest Food Losses - The Neglected Dimension In Increasing the World Food Supply," which he wrote in 1977, has had thousands of requests and was reprinted in 1993. He founded Cornell's course "Post Harvest Food Systems" which was first taught in 1977 and since then has been offered every fall semester. He has also taught a graduate level course in food rheology.
He is author of the book Food Texture and Viscosity: Concept and Measurement and the author of more than 270 publications. He has been granted four patents.Dr. Bourne received his Diploma of Industrial Chemistry from the University of South Australia in 1947 and a B.Sc. in Chemistry from the University of Adelaide, Australia, in 1948. He received a M.S. in Food Science from the University of California, Davis, in 1961, and a Ph.D. in Agricultural Chemistry in 1962, also from UC-Davis. Bourne came to Cornell as an Assistant Professor in 1962 and was promoted to Full Professor in 1974. He retired in 1996 and was named Professor Emeritus. He maintains an active research program.
Dr. Bourne's book can be ordered directly from Academic Press call customer service at 800-321-5068; For bulk orders from Academic Press please call Ms. Ann Bui at 800-894-3434 x6468; or internationally contact Harcourt International by calling 011-44 (0)20 8308 5700 or via fax on 011-44 (0)20 8308 5702; or by web at Food Texture & Viscosity
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Food Texture: Measurement and Perception, Andrew J. Rosenthal. Febuary 1999, 311 pp.. 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. Hardcover ISBN: 0-8342-1238-2. This book can be ordered directly from Kluwer Academic-Plenum Publishers (price EURO 137.50; USD $121.00; GBP£ 83.75)
| Journal of Texture Studies, An International Journal of Rheology, Psychorheology, Physical and Sensory Testing of Foods and Pharmaceuticals. The Journal of Texture Studies is an excellent journal for issues related to texture measurement. The editor in chief is M.C. Bourne, and the associate editor is T. van Vliet. It is published six times per year by Blackwell Publishing (Print ISSN: 0022-4901, Online ISSN: 1745-4603).
According to the JTS web site "This fully peer reviewed international journal addresses the texture and rheology of food and other consumer products and their perception. It is a primary source on all of the sciences that relate to sensory perception and the physical characterization of texture, and it focuses on how the tactile senses are used to determine the acceptability of food and other consumer products. The Journal of Texture Studies is also a leading source on the interface between food texture and viscosity and the health of people suffering from dysphagia, temporomandibular joint diseases, and similar medical problems.
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Subjects regularly covered in the Journal of Texture Studies include texture with the specific attributes (such as hardness, crispness, chewiness, juiciness, spreadability, and thickness) recognized as affecting consumer acceptance and factors (such as composition, structure, and processing) that affect texture and mouth feel. Recently published special issues have been devoted to mastication and food texture, fruit structure and texture, and texture profiling, and upcoming special issues will focus on engineering in food rheology and texture measurement and on dairy products.
The journal accepts research articles, research notes, review papers, and discussion papers, particularly related to: improving methods used to measure texture by instruments and sensory techniques, correlations between sensory and instrumental methods of texture evaluation, and applications of rheological principles for optimizing instrumental tests and information leading to a better understanding and control of textural parameters. The journal also accepts reviews of books particularly pertinent to the field.
The Journal of Texture Studies serves as an important source of information for scientists, engineers, and product development specialists in laboratories affiliated with academic institutions, government facilities, and food companies."
The journal contains an excellent array of articles along with book and literature reviews which can be very insightful.
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