Explore the fascinating world of Food Texturology with the updated second edition of “Food Texturology: Measurement and Perception of Food Textural Properties.” This comprehensive guide offers a holistic view of food texture, from its fundamental measurement using both sensory and instrumental methods to its perception and oral processing. Discover cutting-edge techniques, including psychophysics and tribology, and gain insights into the latest advancements in assessing texture across diverse food products like dairy, fish, bakery, and confectionery. Ideal for food scientists, researchers, and industry professionals, this book bridges the gap between instrumental analysis and consumer perception, providing essential knowledge for understanding and manipulating food texture. Enhance your expertise in this evolving scientific discipline with The Bookish Owl’s definitive resource.