Food texture and viscosity: concept and measurement
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
San Diego
Academic Press
2002
|
| Ausgabe: | 2nd ed |
| Schriftenreihe: | Food science and technology international series
|
| Schlagworte: | |
| Beschreibung: | Print version record |
| Beschreibung: | 1 online resource (xvii, 427 pages) illustrations (some color) |
| ISBN: | 9780080491332 0080491332 9780121190620 0121190625 |
Internformat
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| 100 | 1 | |a Bourne, Malcolm C. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Food texture and viscosity |b concept and measurement |c Malcolm C. Bourne |
| 250 | |a 2nd ed | ||
| 264 | 1 | |a San Diego |b Academic Press |c 2002 | |
| 300 | |a 1 online resource (xvii, 427 pages) |b illustrations (some color) | ||
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| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Food science and technology international series | |
| 500 | |a Print version record | ||
| 505 | 8 | |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 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Food / Analysis |2 fast | |
| 650 | 7 | |a Food texture |2 fast | |
| 650 | 7 | |a Viscosity |2 fast | |
| 650 | 7 | |a Analise de alimentos |2 larpcal | |
| 650 | 7 | |a Qualidade dos alimentos |2 larpcal | |
| 650 | 4 | |a Electronic books | |
| 650 | 4 | |a Food texture |a Viscosity |a Food |x Analysis | |
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| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |a Bourne, Malcolm C. |t Food texture and viscosity |b 2nd ed |d San Diego : Academic Press, 2002 |z 0121190625 |z 9780121190620 |
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| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
Datensatz im Suchindex
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| 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 | BV045341624 |
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| contents | 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 |
| ctrlnum | (ZDB-4-ENC)ocn154992348 (OCoLC)154992348 (DE-599)BVBBV045341624 |
| 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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| isbn | 9780080491332 0080491332 9780121190620 0121190625 |
| language | English |
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| spelling | Bourne, Malcolm C. Verfasser aut Food texture and viscosity concept and measurement Malcolm C. Bourne 2nd ed San Diego Academic Press 2002 1 online resource (xvii, 427 pages) illustrations (some color) txt rdacontent c rdamedia cr rdacarrier Food science and technology international series Print version record 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis fast Food texture fast Viscosity fast Analise de alimentos larpcal Qualidade dos alimentos larpcal Electronic books 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 Erscheint auch als Druck-Ausgabe Bourne, Malcolm C. Food texture and viscosity 2nd ed San Diego : Academic Press, 2002 0121190625 9780121190620 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Bourne, Malcolm C. 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 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Analysis fast Food texture fast Viscosity fast Analise de alimentos larpcal Qualidade dos alimentos larpcal Electronic books 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 Food / Analysis fast Food texture fast Viscosity fast Analise de alimentos larpcal Qualidade dos alimentos larpcal Electronic books 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 Food / Analysis Food texture Viscosity Analise de alimentos Qualidade dos alimentos Electronic books Food texture Viscosity Food Analysis Viskosität Lebensmittel Textur |
| work_keys_str_mv | AT bournemalcolmc foodtextureandviscosityconceptandmeasurement |