Food Texture and Viscosity

Concept and Measurement

Food Texture and Viscosity on ScienceDirect(Opens new window)
Hardbound, 416 Pages
Published: MAR-2002
ISBN 10: 0-12-119062-5
ISBN 13: 978-0-12-119062-0
Imprint: ACADEMIC PRESS


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.


 
Last update: 5 Nov 2011