Feeding and the Texture of Food - Couverture rigide

 
9780521375214: Feeding and the Texture of Food
Couverture rigide
ISBN 10 : 0521375215 ISBN 13 : 9780521375214
Editeur : Cambridge University Press, 1991

Synopsis

A large part of the effort of the food industry is spent in attempting to understand the limitations of the type of food that animals can eat. An understanding of the factors that influence feeding behaviour can then be used to produce foodstuffs that are more attractive to the animal in question, whether it be man, cattle, dogs or cats. This book examines both the texture of food and the adaptations of various animals (including fish, mammals, primates and man) to the type of food they commonly eat. Zoologists, material scientists and food scientists have got together to present an integrated overview of feeding by vertebrates. The mechanical properties of various foods are considered in conjunction with the mechanics of eating them and more subjective behavioural parameters such as acceptability and palatability. The book consequently will be of interest to food scientists, zoologists and animal behaviouralists.

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

Présentation de l'éditeur

A large part of the effort of the food industry is spent in attempting to understand the limitations of the type of food that animals can eat. An understanding of the factors that influence feeding behaviour can then be used to produce foodstuffs that are more attractive to the animal in question, whether it be man, cattle, dogs or cats. This book examines both the texture of food and the adaptations of various animals (including fish, mammals, primates and man) to the type of food they commonly eat. Zoologists, material scientists and food scientists have got together to present an integrated overview of feeding by vertebrates. The mechanical properties of various foods are considered in conjunction with the mechanics of eating them and more subjective behavioural parameters such as acceptability and palatability. The book consequently will be of interest to food scientists, zoologists and animal behaviouralists.

Revue de presse

"Most food scientists who are interested in food texture will find several chapters of interest. Animal scientists or archaeologists concerned with food selection or eating habits of animals will also find some chapters of interest. Dentists may find the chapters on tooth wear and diet selection of interest. All chapters have clear and useful conclusions." Les K. Ferrier, Journal of Food Quality

"...highly recommended for all researchers interested in the perception and measurement of food texture, and for those who like to take a broad interest in their discipline." Malcolm Bourne, Journal of Texture Studies

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

Éditeur
Cambridge University Press
Date d'édition
1991
Langue
anglais
ISBN 10 
0521375215
ISBN 13 
9780521375214
Reliure
Relié
Nombre de pages
264
Éditeur
Vincent J. F. V., Lillford P. J.
Coordonnées du fabricant
non disponible
Personne responsable
Avery
https://www.avery.fr/

chemin des peupliers 27
Dardilly
France

Autres éditions populaires du même titre

9780521050333: SEBS 44 Feeding & Texture of Food

Edition présentée

ISBN 10 :  0521050332 ISBN 13 :  9780521050333
Editeur : Cambridge University Press, 2008
Couverture souple