On cooking food, the structure of the particles that make up food
Answers
Food structure, food texture, and consumer product preferences and choices are intrinsically linked. However, understanding the relationships between these has been difficult, due to some underlying factors that have only recently been identified. Among these are (1) individuals eat foods differently, and how the foods are eaten affects texture assessment and texture liking; (2) individuals can be grouped by their mouth behavior (MB), which can be used to understand and explain some of the variation seen in texture assessment and liking; and (3) texture is not static and changes as the product is being eaten, thereby changing the texture assessment and product liking over the bite. Research into texture measurement is being conducted by various disciplines: sensory, product researchers in MB, and oral processing.