Food texture and viscosity : concept and measurement

• Main Author: Bourne, Malcolm C.
• Format: eBook
• Language: English
• Published: San Diego : Academic Press, ©2002.
• Edition: 2nd ed.
• Series: Food science and technology international series.
• Subjects: Food texture.; Viscosity.; Food > Analysis.; elektronické knihy; electronic books
• ISBN: 9780080491332; 0080491332; 9780121190620; 0121190625
• Physical Description: 1 online resource (xvii, 427 pages) : illustrations (some color)
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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.