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Food Texture and Viscosity: Concept and Measurement (Food Science and Technology) - Hardcover

Bourne, Malcolm

 
9780121190620: Food Texture and Viscosity: Concept and Measurement (Food Science and Technology)
Hardcover
ISBN 10: 0121190625 ISBN 13: 9780121190620
Verlag: Academic Press, 2002

Inhaltsangabe

Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, 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.

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Über die Autorin bzw. den Autor

Malcolm Bourne is a nominee for President of the Institute of Food Technologists (IFT) and has earned recognition for his work in industry and academia. He is Editor-in-Chief of the Journal of Texture Studies, and is seen by many as one of the world's leading experts in this field.

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Verlag
Academic Press
Erscheinungsdatum
2002
Sprache
Englisch
ISBN 10 
0121190625
ISBN 13 
9780121190620
Einband
Gebundene Ausgabe
Auflage
2
Anzahl der Seiten
416
Kontakt zum Hersteller
Academic Press
https://shop.elsevier.com/

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