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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Bibliographic Details
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)

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Table of contents

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020 |a 0121190625 
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100 1 |a Bourne, Malcolm C. 
245 1 0 |a Food texture and viscosity :  |b concept and measurement /  |c Malcolm C. Bourne. 
250 |a 2nd ed. 
260 |a San Diego :  |b Academic Press,  |c ©2002. 
300 |a 1 online resource (xvii, 427 pages) :  |b illustrations (some color) 
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 Food science and technology international series 
504 |a Includes bibliographical references (pages 381-413) 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 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  |b Knovel (All titles) 
650 0 |a Food texture. 
650 0 |a Viscosity. 
650 0 |a Food  |x Analysis. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
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, ©2002  |z 0121190625  |z 9780121190620  |w (DLC) 2001097268  |w (OCoLC)49238297 
830 0 |a Food science and technology international series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFTVCME06/food-texture-and?kpromoter=marc  |y Full text 

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