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Food texture and viscosity [electronic resource] : concept and measurement / Malcolm C. Bourne.

By: Bourne, Malcolm C.
Material type: TextTextSeries: Food science and technology international series: Publisher: San Diego : Academic Press, c2002Edition: 2nd ed.Description: 1 online resource (xvii, 427 p.) : ill. (some col.).ISBN: 9780080491332 (electronic bk.); 0080491332 (electronic bk.).Subject(s): Food texture | Viscosity | Food -- Analysis | TECHNOLOGY & ENGINEERING -- Food Science | An�alise de alimentos | Qualidade dos alimentosGenre/Form: Electronic books.Additional physical formats: Print version:: Food texture and viscosity.DDC classification: 664/.117 Online resources: EBSCOhost
Contents:
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.
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.
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Includes bibliographical references (p. [381]-413) and index.

Description based on 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.

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.

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Food texture and viscosity by Bourne, Malcolm C. ©2002
Library, Documentation and Information Science Division, Indian Statistical Institute, 203 B T Road, Kolkata 700108, INDIA
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