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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
London
Elsevier Science
2002
|
| Edition: | 2nd ed |
| Series: | Food Science and Technology
|
| Subjects: | |
| Summary: | 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 |
| Item Description: | Description based on publisher supplied metadata and other sources |
| Physical Description: | 1 online resource (446 pages) |
| ISBN: | 9780080491332 9780121190620 |
Staff View
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Record in the Search Index
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| author | Bourne, Malcolm |
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| dewey-full | 664.117 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
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| discipline | Chemie / Pharmazie |
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| format | Electronic eBook |
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| language | English |
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| series2 | Food Science and Technology |
| spelling | Bourne, Malcolm Verfasser aut Food Texture and Viscosity Concept and Measurement 2nd ed London Elsevier Science 2002 © 2002 1 online resource (446 pages) txt rdacontent c rdamedia cr rdacarrier Food Science and Technology Description based on publisher supplied metadata and other sources 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 Food Food texture 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 Erscheint auch als Druck-Ausgabe Bourne, Malcolm Food Texture and Viscosity : Concept and Measurement 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Bourne, Malcolm Food Texture and Viscosity Concept and Measurement Food Food texture 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 |
| title_fullStr | Food Texture and Viscosity Concept and Measurement |
| title_full_unstemmed | Food Texture and Viscosity Concept and Measurement |
| title_short | Food Texture and Viscosity |
| title_sort | food texture and viscosity concept and measurement |
| title_sub | Concept and Measurement |
| topic | Food Food texture Viscosity Viskosität (DE-588)4063625-2 gnd Textur (DE-588)4059665-5 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Food Food texture Viscosity Viskosität Textur Lebensmittel |
| work_keys_str_mv | AT bournemalcolm foodtextureandviscosityconceptandmeasurement |