Food texture and viscosity: concept and measurement
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
San Diego
Academic Press
c2002
|
| Ausgabe: | 2nd ed |
| Schriftenreihe: | Food science and technology international series
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 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 includes two-color illustrations and includes a current list of equipment suppliers. * Completely revised with approximately 30% new material * Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments * Provides a list of suppliers of texture-measuring equipment * Features two-color illustrations and text throughout * Written by an award-winning author 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 Includes bibliographical references (p. [381]-413) and index |
| Beschreibung: | 1 Online-Ressource (1 online resource (xvii, 427 p.)) |
| ISBN: | 9780121190620 0121190625 |
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| 250 | |a 2nd ed | ||
| 264 | 1 | |a San Diego |b Academic Press |c c2002 | |
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| 490 | 0 | |a Food science and technology international series | |
| 500 | |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 includes two-color illustrations and includes a current list of equipment suppliers. * Completely revised with approximately 30% new material * Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments * Provides a list of suppliers of texture-measuring equipment * Features two-color illustrations and text throughout * Written by an award-winning author | ||
| 500 | |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 | ||
| 500 | |a Includes bibliographical references (p. [381]-413) and index | ||
| 650 | 7 | |a Analise de alimentos |2 larpcal | |
| 650 | 7 | |a Qualidade dos alimentos |2 larpcal | |
| 650 | 4 | |a Food texture | |
| 650 | 4 | |a Viscosity | |
| 650 | 4 | |a Food / Analysis | |
| 650 | 4 | |a Analise de alimentos / larpcal | |
| 650 | 4 | |a Qualidade dos alimentos / larpcal | |
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Datensatz im Suchindex
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| dewey-full | 664.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.07 |
| dewey-search | 664.07 |
| dewey-sort | 3664.07 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Chemie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 2nd ed |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T00:12:19Z |
| institution | BVB |
| isbn | 9780121190620 0121190625 |
| language | English |
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| publishDate | 2002 |
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| series2 | Food science and technology international series |
| spelling | Food texture and viscosity concept and measurement Malcolm C. Bourne 2nd ed San Diego Academic Press c2002 1 Online-Ressource (1 online resource (xvii, 427 p.)) txt rdacontent c rdamedia cr rdacarrier Food science and technology international series 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 includes two-color illustrations and includes a current list of equipment suppliers. * Completely revised with approximately 30% new material * Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments * Provides a list of suppliers of texture-measuring equipment * Features two-color illustrations and text throughout * Written by an award-winning author 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 Includes bibliographical references (p. [381]-413) and index Analise de alimentos larpcal Qualidade dos alimentos larpcal Food texture Viscosity Food / Analysis Analise de alimentos / larpcal Qualidade dos alimentos / larpcal Textur (DE-588)4059665-5 gnd rswk-swf Viskosität (DE-588)4063625-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Viskosität (DE-588)4063625-2 s Textur (DE-588)4059665-5 s b DE-604 Bourne, Malcolm C. Sonstige oth http://www.sciencedirect.com/science/book/9780121190620 Verlag Volltext |
| spellingShingle | Food texture and viscosity concept and measurement Analise de alimentos larpcal Qualidade dos alimentos larpcal Food texture Viscosity Food / Analysis Analise de alimentos / larpcal Qualidade dos alimentos / larpcal Textur (DE-588)4059665-5 gnd Viskosität (DE-588)4063625-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4059665-5 (DE-588)4063625-2 (DE-588)4034870-2 |
| title | Food texture and viscosity concept and measurement |
| title_auth | Food texture and viscosity concept and measurement |
| title_exact_search | Food texture and viscosity concept and measurement |
| title_full | Food texture and viscosity concept and measurement Malcolm C. Bourne |
| title_fullStr | Food texture and viscosity concept and measurement Malcolm C. Bourne |
| title_full_unstemmed | Food texture and viscosity concept and measurement Malcolm C. Bourne |
| title_short | Food texture and viscosity |
| title_sort | food texture and viscosity concept and measurement |
| title_sub | concept and measurement |
| topic | Analise de alimentos larpcal Qualidade dos alimentos larpcal Food texture Viscosity Food / Analysis Analise de alimentos / larpcal Qualidade dos alimentos / larpcal Textur (DE-588)4059665-5 gnd Viskosität (DE-588)4063625-2 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Analise de alimentos Qualidade dos alimentos Food texture Viscosity Food / Analysis Analise de alimentos / larpcal Qualidade dos alimentos / larpcal Textur Viskosität Lebensmittel |
| url | http://www.sciencedirect.com/science/book/9780121190620 |
| work_keys_str_mv | AT bournemalcolmc foodtextureandviscosityconceptandmeasurement |