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 Electronic eBook
LanguageEnglish
Published San Diego : Academic Press, ©2002.
Edition2nd ed.
SeriesFood science and technology international series.
Subjects
Food texture.
Viscosity.
Food > Analysis.
elektronické knihy
electronic books
Online AccessFull text
ISBN9780080491332
0080491332
9780121190620
0121190625
Physical Description1 online resource (xvii, 427 pages) : illustrations (some color)

Cover

Table of Contents:
  • 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.

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