Texture in food Volume 2, Solid foods /

Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to m...

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Bibliographic Details
Other Authors: Kilcast, David.
Format: eBook
Language: English
Published: Boca Raton, FL : Cambridge : CRC Press ; Woodhead, 2004.
Series: Woodhead Publishing in food science and technology.
Subjects:
Food texture.
Food > Analysis.
elektronické knihy
electronic books
ISBN: 1855738368
9781855738362
0203023951
9780203023952
9781613444108
1613444109
9781855737242
9780849325373
1855737248
0849325374
Physical Description: 1 online resource (xxii, 537 pages) : illustrations.

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Table of contents

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020 |z 1855737248 
020 |z 0849325374 
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245 0 0 |a Texture in food  |n Volume 2,  |p Solid foods /  |c edited by David Kilcast. 
260 |a Boca Raton, FL :  |b CRC Press ;  |a Cambridge :  |b Woodhead,  |c 2004. 
300 |a 1 online resource (xxii, 537 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality. The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food. Texture in food Volume 2: Solid foods is a standard reference for the food industry. It is accompanied by a companion volume on the texture of semi-solid foods. Reviews developments in measuring the texture of solid foodsExamines the influences on texture and ways of maintaining textural propertiesWritten by an expert team of authors. 
505 0 |a V. 1. Semi-solid foods / edited by Brian M. McKenna -- v. 2. Solid foods / edited by David Kilcast. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food texture. 
650 0 |a Food  |x Analysis. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Kilcast, David. 
776 0 8 |i Print version:  |t Texture in food. Volume 2, Solid foods.  |d Boca Raton, Fla. : CRC Press ; Cambridge : Woodhead, 2004  |z 1855737248  |z 0849325374  |w (OCoLC)56874091 
830 0 |a Woodhead Publishing in food science and technology. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpTFVSF004/texture-in-food?kpromoter=marc  |y Full text 

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