Books  Animal & General Biology  Animals: Vertebrate Zoology 

Feeding and the Texture of Food

The first integrated overview of feeding by vertebrates
Has practical implications for the food industry

Series: Society for Experimental Biology Seminar Series Volume: 44

By: JFV Vincent (Editor), PJ Lillford (Editor)

256 pages, 17 b/w photos, 82 b/w illustrations

Cambridge University Press

Paperback | Feb 2008 | #173903 | ISBN-13: 9780521050333
Availability: Usually dispatched within 6 days Details
NHBS Price: £31.99 $39/€36 approx
Hardback | Oct 1991 | #14392 | ISBN: 0521375215
Availability: Usually dispatched within 6 days Details
NHBS Price: £103.00 $126/€115 approx

About this book

A large part of the effort of the food industry is spent in attempting to understand the limitations of the type of food that animals can eat. An understanding of the factors that influence feeding behaviour can then be used to produce foodstuffs that are more attractive to the animal in question, whether it be man, cattle, dogs or cats. Feeding and the Texture of Food examines both the texture of food and the adaptations of various animals (including fish, mammals, primates and man) to the type of food they commonly eat. Zoologists, material scientists and food scientists have got together to present an integrated overview of feeding by vertebrates. The mechanical properties of various foods are considered in conjunction with the mechanics of eating them and more subjective behavioural parameters such as acceptability and palatability. Feeding and the Texture of Food consequently will be of interest to food scientists, zoologists and animal behaviouralists.

Re-issue, originally published in 1991.

"Most food scientists who are interested in food texture will find several chapters of interest. Animal scientists or archaeologists concerned with food selection or eating habits of animals will also find some chapters of interest. Dentists may find the chapters on tooth wear and diet selection of interest. All chapters have clear and useful conclusions."
- Les K. Ferrier, Journal of Food Quality

" [...] highly recommended for all researchers interested in the perception and measurement of food texture, and for those who like to take a broad interest in their discipline."
- Malcolm Bourne, Journal of Texture Studies


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


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- J. F. V. Vincent
- P. J. Lillford
- G. Jeronimides
- P. P. Purslow
- F. A. Sibbing
- P. W. Lucas
- R. T. Corlett
- E. Otten
- M. R. Heath
- D. Kilcast
- A. Eves
- A. C. Smith
- G. Rodger


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