Food Texture and Viscosity

Name: Food Texture and Viscosity
Author: Malcolm Bourne

Concept and Measurement

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Gebonden, blz. | Engels

Elsevier Science | e druk, 2002

ISBN13: 9780121190620

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Elsevier Science e druk, 2002 9780121190620

Onderdeel van serie Food Science and Technology

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Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.

This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.

Specificaties

ISBN13:9780121190620

Taal:Engels

Bindwijze:Gebonden

Uitgever:Elsevier Science

Serie:Food Science and Technology

Inhoudsopgave

1. Texture, Viscosity and Food 2. Texture-Body Interactions 3. Physics and Texture 4. Principles of Objective Texture Measurement 5. Practise of Objective Texture Measurement 6. Viscosity Measurement 7. Sensory Methods of Texture and Viscosity Measurement 8. Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity 9. Selection of a Suitable Test Procedure Appendix I - Suppliers of Texture and Viscosity Measuring Instruments II - Effect of Temperature on Texture Measurements III - Conditions of Testing Foods using the TA.XT2 Texture Analyser

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Food Texture and Viscosity

Concept and Measurement

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