Food texture and viscosity concept and measurement
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 m...
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| Main Author | |
|---|---|
| Format | eBook |
| Language | English |
| Published |
San Diego :
Academic Press,
c2002.
|
| Edition | 2nd ed. |
| Series | Food science and technology international series.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9780080491332 9780121190620 |
| Physical Description | 1 online zdroj (xvii, 427 p.) : ill. (some col.) |
Cover
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| 100 | 1 | |a Bourne, Malcolm C. | |
| 245 | 1 | 0 | |a Food texture and viscosity |h [elektronický zdroj] : |b concept and measurement / |c Malcolm C. Bourne. |
| 250 | |a 2nd ed. | ||
| 260 | |a San Diego : |b Academic Press, |c c2002. | ||
| 300 | |a 1 online zdroj (xvii, 427 p.) : |b ill. (some col.) | ||
| 490 | 1 | |a Food science and technology international series | |
| 504 | |a Includes bibliographical references (p. [381]-413) and index. | ||
| 520 | |a 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. | ||
| 505 | 0 | |a 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. | |
| 590 | |a Knovel Library |b ACADEMIC - Food Science | ||
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity | ||
| 650 | 0 | |a Food texture. | |
| 650 | 0 | |a Viscosity. | |
| 650 | 0 | |a Food |x Analysis. | |
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| 655 | 9 | |a electronic books |2 eczenas | |
| 776 | 0 | 8 | |i Print version: |a Bourne, Malcolm C. |t Food texture and viscosity. |b 2nd ed. |d San Diego : Academic Press, c2002 |z 0121190625 |z 9780121190620 |w (DLC) 2001097268 |w (OCoLC)49238297 |
| 830 | 0 | |a Food science and technology international series. | |
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