A large part of the effort of the food industry is spent in attempting to understand the limitations of the type of food that animals can eat. An understanding of the factors that influence feeding behaviour can then be used to produce foodstuffs that are more attractive to the animal in question, w...

Ausführliche Beschreibung

Bibliographische Detailangaben

Weitere Verfasser:	Vincent, Julian F. V. (HerausgeberIn), Lillford, P. (HerausgeberIn)
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Cambridge Cambridge University Press 1991
Schriftenreihe:	Society for Experimental Biology seminar series 44
Schlagworte:	Mastication / Congresses Food texture / Congresses Oral habits / Congresses Futtermittel Lebensmittel Struktur Textur Tierphysiologie Konferenzschrift
Online-Zugang:	BSB01 FHN01 URL des Erstveröffentlichers
Zusammenfassung:	A large part of the effort of the food industry is spent in attempting to understand the limitations of the type of food that animals can eat. An understanding of the factors that influence feeding behaviour can then be used to produce foodstuffs that are more attractive to the animal in question, whether it be man, cattle, dogs or cats. This book examines both the texture of food and the adaptations of various animals (including fish, mammals, primates and man) to the type of food they commonly eat. Zoologists, material scientists and food scientists have got together to present an integrated overview of feeding by vertebrates. The mechanical properties of various foods are considered in conjunction with the mechanics of eating them and more subjective behavioural parameters such as acceptability and palatability. The book consequently will be of interest to food scientists, zoologists and animal behaviouralists
Beschreibung:	Title from publisher's bibliographic system (viewed on 05 Oct 2015)
Beschreibung:	1 online resource (xiii, 247 pages)
ISBN:	9780511600555
DOI:	10.1017/CBO9780511600555