Food Texture and Viscosity (2nd Ed.)
Concept and Measurement

Food Science and Technology Series

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Language: Anglais
Cover of the book Food Texture and Viscosity

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426 p. · 18.9x24.6 cm · Hardback
Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, 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.


* Completely revised with approximately 30% new material
* Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments
* Provides a list of suppliers of texture-measuring equipment
* Features two-color illustrations and text throughout
* Written by an award-winning author
Preface
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
i.
Appendix I - Suppliers of Texture and Viscosity Measuring Instruments
Appendix II - Effect of Temperature on Texture Measurements
Appendix III - Conditions of Testing Foods using the TA.XT2 Texture Analyser
References
Index
Food scientists and researchers, sensory specialists, food processor as well as industrial food laboratory workers. There will also be an academic market at the level of advanced undergraduates/graduates and their course instructors.
Malcolm Bourne is a nominee for President of the Institute of Food Technologists (IFT) and has earned recognition for his work in industry and academia. He is Editor-in-Chief of the Journal of Texture Studies, and is seen by many as one of the world's leading experts in this field.