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Verlag: Springer, 2023
ISBN 10: 3031418999ISBN 13: 9783031418990
Anbieter: booksXpress, Bayonne, NJ, USA
Buch
Hardcover. Zustand: new.
Verlag: Springer, 2023
ISBN 10: 3031418999ISBN 13: 9783031418990
Anbieter: GreatBookPrices, Columbia, MD, USA
Buch
Zustand: As New. Unread book in perfect condition.
Verlag: Berlin Springer International Publishing Springer Nov 2023, 2023
ISBN 10: 3031418999ISBN 13: 9783031418990
Anbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Deutschland
Buch Print-on-Demand
Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation betweenthem. The book has been divided intofoursections:Fundamentals,Sensory and Human Interactions, Instrumental Analysis, andFood Products. Essentially we coverthe techniques used for measuring food texture, and then applythemto thedifferentproductgroups.Readers of the first edition will notice the title has changed, with the adoption of the termtexturology. In the long history of food texture research,texturologyhas been occasionally used in literature. The termtexturologyhas not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g.psychophysics,tribology, oral processing, texture mapsand special foods for dysphagia patients). It includes an exposé of the instrumentsto measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties).Additionally,itamendsomissions from the first edition such as dairy products;fish;bakery products; and, sugar confectionery, asproductgroups.All in allit isexpanded andupdatedin its coverage of food texturology, as a coherentscientific discipline. 464 pp. Englisch.
Verlag: Springer, 2023
ISBN 10: 3031418999ISBN 13: 9783031418990
Anbieter: GreatBookPrices, Columbia, MD, USA
Buch
Zustand: New.
Verlag: Springer International Publishing AG, Cham, 2023
ISBN 10: 3031418999ISBN 13: 9783031418990
Anbieter: Grand Eagle Retail, Wilmington, DE, USA
Buch
Hardcover. Zustand: new. Hardcover. The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an expose of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline. The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Verlag: Springer, 2023
ISBN 10: 3031418999ISBN 13: 9783031418990
Anbieter: California Books, Miami, FL, USA
Buch
Zustand: New.
Verlag: Springer, 2023
ISBN 10: 3031418999ISBN 13: 9783031418990
Anbieter: GreatBookPricesUK, Castle Donington, DERBY, Vereinigtes Königreich
Buch
Zustand: New.
Verlag: Springer International Publishing, 2023
ISBN 10: 3031418999ISBN 13: 9783031418990
Anbieter: moluna, Greven, Deutschland
Buch
Gebunden. Zustand: New.
Verlag: Springer International Publishing, 2023
ISBN 10: 3031418999ISBN 13: 9783031418990
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation betweenthem. The book has been divided intofoursections:Fundamentals,Sensory and Human Interactions, Instrumental Analysis, andFood Products. Essentially we coverthe techniques used for measuring food texture, and then applythemto thedifferentproductgroups.Readers of the first edition will notice the title has changed, with the adoption of the termtexturology. In the long history of food texture research,texturologyhas been occasionally used in literature. The termtexturologyhas not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g.psychophysics,tribology, oral processing, texture mapsand special foods for dysphagia patients). It includes an exposé of the instrumentsto measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties).Additionally,itamendsomissions from the first edition such as dairy products;fish;bakery products; and, sugar confectionery, asproductgroups.All in allit isexpanded andupdatedin its coverage of food texturology, as a coherentscientific discipline.
Verlag: Springer, 2023
ISBN 10: 3031418999ISBN 13: 9783031418990
Anbieter: GreatBookPricesUK, Castle Donington, DERBY, Vereinigtes Königreich
Buch
Zustand: As New. Unread book in perfect condition.
Verlag: Elsevier LTD, Oxford, 2015
ISBN 10: 1782423346ISBN 13: 9781782423348
Anbieter: Brook Bookstore On Demand, Napoli, NA, Italien
Buch Print-on-Demand
Zustand: new. Questo è un articolo print on demand.
Verlag: Woodhead Publishing, 2015
ISBN 10: 1782423338ISBN 13: 9781782423331
Anbieter: Brook Bookstore On Demand, Napoli, NA, Italien
Buch Print-on-Demand
Zustand: new. Questo è un articolo print on demand.
Verlag: Springer International Publishing AG, Cham, 2023
ISBN 10: 3031418999ISBN 13: 9783031418990
Anbieter: AussieBookSeller, Truganina, VIC, Australien
Buch
Hardcover. Zustand: new. Hardcover. The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an expose of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline. The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Verlag: Woodhead Pub Ltd, 2015
ISBN 10: 1782423346ISBN 13: 9781782423348
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
Buch
Hardcover. Zustand: Brand New. 1st edition. 300 pages. 9.25x6.25x1.00 inches. In Stock.
Verlag: Woodhead Pub Ltd, 2015
ISBN 10: 1782423338ISBN 13: 9781782423331
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
Buch
Hardcover. Zustand: Brand New. 1st edition. 292 pages. 9.25x6.25x1.00 inches. In Stock.
Verlag: WOODHEAD PUB Jun 2015, 2015
ISBN 10: 1782423338ISBN 13: 9781782423331
Anbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Deutschland
Buch
Buch. Zustand: Neu. Neuware - Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods. 292 pp. Englisch.
Verlag: Elsevier Science Jun 2015, 2015
ISBN 10: 1782423338ISBN 13: 9781782423331
Anbieter: Rheinberg-Buch Andreas Meier eK, Bergisch Gladbach, Deutschland
Buch
Buch. Zustand: Neu. Neuware - Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods. 292 pp. Englisch.
Verlag: Woodhead Publishing, 2015
ISBN 10: 1782423338ISBN 13: 9781782423331
Anbieter: moluna, Greven, Deutschland
Buch
Zustand: New. Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, .
Verlag: Woodhead Publishing Ltd 2015-06-01, 2015
ISBN 10: 1782423346ISBN 13: 9781782423348
Anbieter: Chiron Media, Wallingford, Vereinigtes Königreich
Buch
Hardcover. Zustand: New.
Verlag: Elsevier Science Jun 2015, 2015
ISBN 10: 1782423338ISBN 13: 9781782423331
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Buch. Zustand: Neu. Neuware - Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.
Verlag: Woodhead Publishing Ltd 2015-06-01, 2015
ISBN 10: 1782423338ISBN 13: 9781782423331
Anbieter: Chiron Media, Wallingford, Vereinigtes Königreich
Buch
Hardcover. Zustand: New.