
Food Texture and Viscosity
Concept and Measurement
Resources
Description
Key Features
- Completely revised with approximately 30% new material
- Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments
- Provides a list of suppliers of texture-measuring equipment
- Features two-color illustrations and text throughout
- Written by an award-winning author
Readership
Table of Contents
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 ProcedureAppendix
I - Suppliers of Texture and Viscosity Measuring Instruments
II - Effect of Temperature on Texture Measurements
III - Conditions of Testing Foods using the TA.XT2 Texture Analyser
Product details
- No. of pages: 416
- Language: English
- Copyright: © Academic Press 2002
- Published: March 14, 2002
- Imprint: Academic Press
- eBook ISBN: 9780080491332
- Hardcover ISBN: 9780121190620