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| FOOD TEXTURE AND VISCOSITY
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Concept and Measurement
To order this title, and for more information, click here
Second Edition
By
Malcolm Bourne, Cornell University, Food Science and Technology, Geneva, New York, U.S.A.
Included in series
Food Science and Technology,
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.
Audience
Food scientists, researchers, sensory specialists, food processors, and industrial food laboratory workers; also advanced undergraduate and graduate students and faculty.
Contents
Preface
1. Texture, Viscosity and Food
2. Texture-Body Interactions
3. Physics and Texture
4. Principles of Objective Texture Measurement
5. Practise of Objective Texture Measurement
6. Viscosity Measurement
7. Sensory Methods of Texture and Viscosity Measurement
8. Correlation
Between Physical Measurements and Sensory Assessments of Texture and Viscosity
9. Selection of a Suitable Test Procedure
i.
Appendix
I - Suppliers of Texture and Viscosity Measuring Instruments
Appendix II - Effect of Temperature on Texture Measurements
Appendix III
- Conditions of Testing Foods using the TA.XT2 Texture Analyser
References
Index
| Bibliographic details |
Hardbound, 416 pages, publication date: MAR-2002
ISBN-13: 978-0-12-119062-0
ISBN-10: 0-12-119062-5
Imprint: ACADEMIC PRESS
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| Price and Ordering |
Price:
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USD 129
GBP 80
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Last update: 4 Sep 2009
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