• 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.

"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