Food texture and viscosity: concept and measurement
Saved in:
| Format: | Electronic eBook |
|---|---|
| Language: | English |
| Published: |
[S.l.]
Academic Press
1982
|
| Series: | Food science and technology
|
| Subjects: | |
| Online Access: | FAW01 Volltext |
| Item Description: | Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food, objective methods of texture measurements, commercially available instruments and their uses, various types of viscous flow, and sensory methods for measuring texture and viscosity. An appendix lists names and addresses of suppliers for anyone interested in purchasing equipment. Incorporating material from numerous sources across a wide range of disciplines, this book will prove valuable to students, faculty, researchers, and anyone working in food technology and sensory evaluation |
| Physical Description: | 1 Online-Ressource (1 online resource) |
| ISBN: | 0121190609 9780121190606 |
Staff View
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Record in the Search Index
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| dewey-full | 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.3 |
| dewey-search | 641.3 |
| dewey-sort | 3641.3 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | DE-604.BV042301458 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:17:44Z |
| institution | BVB |
| isbn | 0121190609 9780121190606 |
| language | English |
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| physical | 1 Online-Ressource (1 online resource) |
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| publishDate | 1982 |
| publishDateSearch | 1982 |
| publishDateSort | 1982 |
| publisher | Academic Press |
| record_format | marc |
| series2 | Food science and technology |
| spelling | Food texture and viscosity concept and measurement [edited by] George F. Stewart...[et al.] [S.l.] Academic Press 1982 1 Online-Ressource (1 online resource) txt rdacontent c rdamedia cr rdacarrier Food science and technology Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food, objective methods of texture measurements, commercially available instruments and their uses, various types of viscous flow, and sensory methods for measuring texture and viscosity. An appendix lists names and addresses of suppliers for anyone interested in purchasing equipment. Incorporating material from numerous sources across a wide range of disciplines, this book will prove valuable to students, faculty, researchers, and anyone working in food technology and sensory evaluation Food / Analysis fast Food texture fast Viscosity fast Food texture Food Analysis Viscosity Viskosität (DE-588)4063625-2 gnd rswk-swf Textur (DE-588)4059665-5 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 1\p DE-604 Stewart, George F. Sonstige oth http://www.sciencedirect.com/science/book/9780121190606 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Food texture and viscosity concept and measurement Food / Analysis fast Food texture fast Viscosity fast Food texture Food Analysis Viscosity Viskosität (DE-588)4063625-2 gnd Textur (DE-588)4059665-5 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4063625-2 (DE-588)4059665-5 (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 [edited by] George F. Stewart...[et al.] |
| title_fullStr | Food texture and viscosity concept and measurement [edited by] George F. Stewart...[et al.] |
| title_full_unstemmed | Food texture and viscosity concept and measurement [edited by] George F. Stewart...[et al.] |
| title_short | Food texture and viscosity |
| title_sort | food texture and viscosity concept and measurement |
| title_sub | concept and measurement |
| topic | Food / Analysis fast Food texture fast Viscosity fast Food texture Food Analysis Viscosity Viskosität (DE-588)4063625-2 gnd Textur (DE-588)4059665-5 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Food / Analysis Food texture Viscosity Food Analysis Viskosität Textur Lebensmittel |
| url | http://www.sciencedirect.com/science/book/9780121190606 |
| work_keys_str_mv | AT stewartgeorgef foodtextureandviscosityconceptandmeasurement |