Feeding and the Texture of Food (Hardcover)

List of contributors; Introduction J. F. V. Vincent and P. J. Lillford; 1. Mechanical and fracture properties of cellular and fibrous materials G. Jeronimidis; 2. Texture of plants and fruits J. F. V. Vincent; 3. Measuring meat texture and understanding its structural basis P. P. Purslow; 4. Food processing by mastication in cyprinid fish F. A. Sibbing; 5. Quantitative aspects of the relationship between dentitions and diets P. W. Lucas and R. T. Corlett; 6. The control of movements and forces during chewing E. Otten; 7. The basic mechanics of mastication: man's adaptive success M. R. Heath; 8. Integrating texture and physiology - techniques D. Kilcast and A. Eves; 9. Brittle textures in processed foods A. C. Smith; 10. The control and generation of texture in soft manufactured foods G. Rodger; 11. Texture and acceptability of human foods P. J. Lillford; Index.