Texture In Food: Solid Foods - Couverture rigide

Couverture rigide

ISBN 10 : 0849325374 ISBN 13 : 9780849325373

Editeur : Taylor & Francis Ltd, 2004

Synopsis

Summarizing the wealth of recent research, Texture in Food looks into what influences texture in solid foods and how it can be controlled to maximize product quality. The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analyzing texture such as force/deformation techniques and sound input, and the final part examines how the texture of particular foods may be better understood and improved. The closing chapters discuss the texture of foods such as: bread, rice, pasta and fried food.

This guide has been put together by a top UK expert and is especially suited to food scientists and food industry professionals.

A propos du livre

Revue de presse

...a very useful guide for anybody in the field of food science who is or would like to be involved in texture related studies., International Journal of Food Science and Technology
...this book is a timely and noteworthy presentation by many experts in the field of food texture studies.

...strongly recommend this book to anyone in academia or industry., Institute of Chemical Engineers
...distinguished editor and international team of contributors, Textute in food summarises the wealth of recent research on what influences texture in solid foods, and how in can be controlled to maximise product quality., Chemistry and Industry

Détails de l'édition

• Éditeur: Taylor & Francis Ltd
• Date d'édition: 2004
• Langue: anglais
• ISBN 10: 0849325374
• ISBN 13: 9780849325373
• Reliure: Relié
• Nombre de pages: 564
• Éditeur: Kilcast David
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible