Food texture and viscosity: concept and
โ Malcolm C Bourne
๐ Library
๐
2002
๐ Academic Press
๐ English
โฆ LIBER โฆ
๐
Food Texture and Viscosity. Concept and Measurement
โ Scribed by Malcolm Bourne, George F. Stewart, Bernard S. Schweigert and John Hawthorn (Eds.)
- Publisher
- Academic Press
- Year
- 1982
- Tongue
- English
- Leaves
- 332
- Category
- Library
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โฆ Synopsis
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
โฆ Table of Contents
Content:
FOOD SCIENCE AND TECHNOLOGY: A SERIES OF MONOGRAPHS, Page ii
Front Matter, Page iii
Copyright, Page iv
Dedication, Page v
Preface, Pages xi-xii
CHAPTER 1 - Texture, Viscosity, and Food, Pages 1-23, Malcolm C. Bourne
CHAPTER 2 - Body-Texture Interactions, Pages 24-43, Malcolm C. Bourne
CHAPTER 3 - Principles of Objective Texture Measurement, Pages 44-117, Malcolm C. Bourne
CHAPTER 4 - Practice of Objective Texture Measurement, Pages 118-198, Malcolm C. Bourne
CHAPTER 5 - Viscosity and Consistency, Pages 199-246, Malcolm C. Bourne
CHAPTER 6 - Sensory Methods of Texture and Viscosity Measurement, Pages 247-279, Malcolm C. Bourne
CHAPTER 7 - Selection of a Suitable Test Procedure, Pages 280-293, Malcolm C. Bourne
APPENDIX - Suppliers of Texture and Viscosity Measuring Instruments, Pages 294-302
References, Pages 303-319
Index, Pages 321-325
FOOD SCIENCE AND TECHNOLOGY: A SERIES OF MONOGRAPHS, Pages ibc1,ibc2
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