New In Vitro and In Situ Instrumental Approaches for Food Texture Research

Despite the exponential increase in knowledge, publications on ultrasonic measurements of food texture, oral tribometers, and masticators are still rare. This chapter trawls the literature on recent innovations in the development of ultrasonic food texture measurements as well as laboratory-made tribometers and oral masticators. Publications that are considered here show ingenuity and novelty in the researchers’ approach in openinging up these embryonic subject areas.