Food Texture and Viscosity
eBook - PDF

Food Texture and Viscosity

Concept and Measurement

  1. 416 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food Texture and Viscosity

Concept and Measurement

About this book

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. - 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

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Yes, you can access Food Texture and Viscosity by Malcolm Bourne in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Front Cover
  2. Food Texture and Viscosity: Concept and Measurement
  3. Copyright Page
  4. Contents
  5. Preface to the Second Edition
  6. Chapter 1. Texture, Viscosity and Food
  7. Chapter 2. Body–Texture Interactions
  8. Chapter 3. Physics and Texture
  9. Chapter 4. Principles of Objective Texture Measurement
  10. Chapter 5. Practice of Objective Texture Measurement
  11. Chapter 6. Viscosity Measurement
  12. Chapter 7. Sensory Methods of Texture and Viscosity Measurement
  13. Chapter 8. Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity
  14. Chapter 9. Selection of a Suitable Test Procedure
  15. Appendix I. Suppliers of Texture and Viscosity Measuring Instruments
  16. Appendix II. Effect of Temperature on Texture Measurements
  17. Appendix III. Guidelines and Conditions for Testing Foods
  18. Appendix IV. Examples of Sensory Texture Profiles
  19. References
  20. Index