Food texture and viscosity: concept and measurement
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| 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: | FAW01 FAW02 Volltext |
| Beschreibung: | Includes bibliographical references (p. [381]-413) and index 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 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 |
| Beschreibung: | 1 Online-Ressource (xvii, 427 p.) |
| ISBN: | 0080491332 0121190625 9780080491332 9780121190620 |
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| 490 | 0 | |a Food science and technology international series | |
| 500 | |a Includes bibliographical references (p. [381]-413) and index | ||
| 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 | ||
| 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 | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Análise de alimentos |2 larpcal | |
| 650 | 7 | |a Qualidade dos alimentos |2 larpcal | |
| 650 | 7 | |a Food / Analysis |2 fast | |
| 650 | 7 | |a Food texture |2 fast | |
| 650 | 7 | |a Viscosity |2 fast | |
| 650 | 4 | |a Food texture | |
| 650 | 4 | |a Viscosity | |
| 650 | 4 | |a Food |x Analysis | |
| 650 | 0 | 7 | |a Viskosität |0 (DE-588)4063625-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Textur |0 (DE-588)4059665-5 |2 gnd |9 rswk-swf |
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Datensatz im Suchindex
| _version_ | 1804175411643416576 |
|---|---|
| any_adam_object | |
| author | Bourne, Malcolm C. |
| author_facet | Bourne, Malcolm C. |
| author_role | aut |
| author_sort | Bourne, Malcolm C. |
| author_variant | m c b mc mcb |
| building | Verbundindex |
| bvnumber | BV043045112 |
| collection | ZDB-4-EBA |
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| dewey-full | 664/.117 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.117 |
| dewey-search | 664/.117 |
| dewey-sort | 3664 3117 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 2nd ed |
| format | Electronic eBook |
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| id | DE-604.BV043045112 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:15:52Z |
| institution | BVB |
| isbn | 0080491332 0121190625 9780080491332 9780121190620 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028469650 |
| oclc_num | 154992348 |
| open_access_boolean | |
| owner | DE-1046 DE-1047 |
| owner_facet | DE-1046 DE-1047 |
| physical | 1 Online-Ressource (xvii, 427 p.) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2002 |
| publishDateSearch | 2002 |
| publishDateSort | 2002 |
| publisher | Academic Press |
| record_format | marc |
| series2 | Food science and technology international series |
| spelling | Bourne, Malcolm C. Verfasser aut Food texture and viscosity concept and measurement Malcolm C. Bourne 2nd ed San Diego Academic Press c2002 1 Online-Ressource (xvii, 427 p.) txt rdacontent c rdamedia cr rdacarrier Food science and technology international series Includes bibliographical references (p. [381]-413) and index 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 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Análise de alimentos larpcal Qualidade dos alimentos larpcal Food / Analysis fast Food texture fast Viscosity fast Food texture Viscosity Food Analysis Viskosität (DE-588)4063625-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Textur (DE-588)4059665-5 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 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=194969 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Bourne, Malcolm C. Food texture and viscosity concept and measurement TECHNOLOGY & ENGINEERING / Food Science bisacsh Análise de alimentos larpcal Qualidade dos alimentos larpcal Food / Analysis fast Food texture fast Viscosity fast Food texture Viscosity Food Analysis Viskosität (DE-588)4063625-2 gnd Lebensmittel (DE-588)4034870-2 gnd Textur (DE-588)4059665-5 gnd |
| subject_GND | (DE-588)4063625-2 (DE-588)4034870-2 (DE-588)4059665-5 |
| 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 | TECHNOLOGY & ENGINEERING / Food Science bisacsh Análise de alimentos larpcal Qualidade dos alimentos larpcal Food / Analysis fast Food texture fast Viscosity fast Food texture Viscosity Food Analysis Viskosität (DE-588)4063625-2 gnd Lebensmittel (DE-588)4034870-2 gnd Textur (DE-588)4059665-5 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Análise de alimentos Qualidade dos alimentos Food / Analysis Food texture Viscosity Food Analysis Viskosität Lebensmittel Textur |
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| work_keys_str_mv | AT bournemalcolmc foodtextureandviscosityconceptandmeasurement |