Food Texture and Viscosity. Edition No. 2

  • ID: 3025337
  • Book
  • 416 Pages
  • Elsevier Science and Technology
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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
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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
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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
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Bourne, Malcolm
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.
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