By
Malcolm Bourne, Cornell University, Food Science and Technology, Geneva, New York, U.S.A.
Description
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.
Included in series
Food Science and Technology
Audience:
Food scientists, researchers, sensory specialists, food processors, and industrial food laboratory workers; also advanced undergraduate and graduate students and faculty.
