Food Texture And Viscosity Second Edition Concept And Measurement

Total Download : 9231 | Total Read : 2007 | Total Likes: 9353

Author by : Malcolm Bourne
Languange Used : English
Release Date : 1998-04-23
Publisher by : Academic Press


Description : 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

Food Texture And Viscosity Concept And Measurement

Total Download : 7579 | Total Read : 5779 | Total Likes: 5974

Author by : Malcolm C. Bourne
Languange Used : English
Release Date : 1981-01-28
Publisher by : Academic Press


Description : Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food, objective methods of texture measurements, commercially available instruments and their uses, various types of viscous flow, and sensory methods for measuring texture and viscosity. An appendix lists names and addresses of suppliers for anyone interested in purchasing equipment. Incorporating material from numerous sources across a wide range of disciplines, this book will prove valuable to students, faculty, researchers, and anyone working in food technology and sensory evaluation.

Food Texture And Viscosity Concept And Measurement Food Science And Technology

Total Download : 8418 | Total Read : 4422 | Total Likes: 2201

Author by :
Languange Used : English
Release Date : 2012-12-02
Publisher by : Academic Press


Description : Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food, objective methods of texture measurements, commercially available instruments and their uses, various types of viscous flow, and sensory methods for measuring texture and viscosity. An appendix lists names and addresses of suppliers for anyone interested in purchasing equipment. Incorporating material from numerous sources across a wide range of disciplines, this book will prove valuable to students, faculty, researchers, and anyone working in food technology and sensory evaluation.

Modifying Food Texture Volume 2 Sensory Analysis Consumer Requirements And Preferences Woodhead Publishing Food Science Technology And Nutrition

Total Download : 6995 | Total Read : 9568 | Total Likes: 1532

Author by :
Languange Used : English
Release Date :
Publisher by : Woodhead Publishing


Description :

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients.

This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods.

  • Explores texture as an important aspect of consumer food acceptance and preference
  • Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients
  • Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture

Modifying Food Texture Novel Ingredients And Processing Techniques Woodhead Publishing Series In Food Science Technology And Nutrition

Total Download : 1988 | Total Read : 3517 | Total Likes: 9607

Author by :
Languange Used : English
Release Date :
Publisher by : Woodhead Publishing


Description :

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.

Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.

  • Discusses texture as an important aspect of consumer food acceptance and preference
  • Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients
  • Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others

Food Texture And Viscosity Concept And Measurement By Malcolm C Bourne 1981 01 28

Total Download : 3047 | Total Read : 8812 | Total Likes: 7437

Author by :
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Release Date :
Publisher by : Academic Press (1981-01-28)


Description : Will be shipped from US. Brand new copy.

Food Texture And Viscosity Concept And Measurement By Bourne Malcolm C 1981 01 28 Paperback

Total Download : 8640 | Total Read : 9902 | Total Likes: 4106

Author by : Bourne Malcolm C.
Languange Used :
Release Date :
Publisher by :


Description : Will be shipped from US. Brand new copy.

Food Texture And Viscosity Concept And Measurement By Bourne Malcolm C 1981 Paperback

Total Download : 2597 | Total Read : 7317 | Total Likes: 9689

Author by : Malcolm C. Bourne
Languange Used :
Release Date :
Publisher by : Academic Press


Description : Will be shipped from US. Brand new copy.

Food Texture And Viscosity Concept And Measurement Food Science Technology International Hardcover Academic By Bourne Malcolm Author Hardcover 2002

Total Download : 6567 | Total Read : 2915 | Total Likes: 4088

Author by : Malcolm Bourne
Languange Used :
Release Date :
Publisher by : Academic Press Mar-28-2002


Description :

Food Texture And Viscosity Concept And Measurement Food Science And Technology By Malcolm Bourne 2002 03 25

Total Download : 5372 | Total Read : 1034 | Total Likes: 3151

Author by : Malcolm Bourne
Languange Used :
Release Date :
Publisher by : Academic Press


Description :