Cover -- Title Page -- Contents -- List of Contributors -- Preface -- Foreword -- 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 of 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 -- 1.7 Concluding Remarks -- References -- 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 -- References

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

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 -- References -- 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