Food Texture and Viscosity: Concept and Measurement - Couverture rigide

Bourne, Malcolm

 
9780121190620: Food Texture and Viscosity: Concept and Measurement
Couverture rigide
ISBN 10 : 0121190625 ISBN 13 : 9780121190620
Editeur : Academic Press Inc, 2002

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Academic Press Inc
Date d'édition
2002
Langue
anglais
ISBN 10 
0121190625
ISBN 13 
9780121190620
Reliure
Relié
Numéro d'édition
2
Nombre de pages
416
Coordonnées du fabricant
non disponible
Personne responsable
Yeepin GmbH
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