Food Texture and Viscosity
Concept and Measurement
- Malcolm Bourne, Cornell University, Food Science and Technology, Geneva, New York, U.S.A.
Food scientists, researchers, sensory specialists, food processors, and industrial food laboratory workers; also advanced undergraduate and graduate students and faculty.
- Published: March 2002
- Imprint: ACADEMIC PRESS
- ISBN: 978-0-12-119062-0
"Bourne's definitions are well written and easy to understand...this is an excellent resource for a description of how foods are tested and the precision and accuracy of each test.... useful for specificity of the types of tests and equipment used and just what they describe. Recommended."-E STREAMS (June 2003) "...recommended for students and professionals in academia and industry, in particular for food technologists interested in measuring, controlling and understanding food texture." -LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE (March 2003) "The book very readable and provides a lot of information. It covers the whole range of topics related to food texture measurements ranging from sensoric product evaluation to instrumental evaluation in industry and at research centres. ...The book is a a must for everybody working in the field of texture assessment both in industry and in food science laboratories." —JOURNAL OF SENSORY STUDIES