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Textural characteristics of world foods /
"Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continen...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken, NJ :
John Wiley & Sons Inc.,
2020.
|
| Edición: | First edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_on1090709281 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 190325t20202020njua ob 001 0 eng | ||
| 010 | |a 2019013982 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d OCLCO |d OCLCF |d YDX |d DG1 |d YDX |d VTU |d EBLCP |d OCLCO |d K6U |d OCLCQ |d OCLCO |d OCLCL | ||
| 019 | |a 1134853183 |a 1135054658 | ||
| 020 | |z 9781119430933 |q electronic book | ||
| 020 | |z 1119430933 |q electronic book | ||
| 020 | |z 9781119430797 |q electronic book | ||
| 020 | |z 1119430798 |q electronic book | ||
| 020 | |z 9781119430698 |q hardcover | ||
| 020 | |a 9781119430902 |q electronic book | ||
| 020 | |a 1119430909 |q electronic book | ||
| 020 | |z 1119430690 | ||
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| 035 | |a (OCoLC)1090709281 |z (OCoLC)1134853183 |z (OCoLC)1135054658 | ||
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| 050 | 1 | 4 | |a TX546 |b .T49 2020 |
| 082 | 0 | 0 | |a 641.3 |2 23 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Textural characteristics of world foods / |c edited by Katsuyoshi Nishinari. |
| 250 | |a First edition. | ||
| 264 | 1 | |a Hoboken, NJ : |b John Wiley & Sons Inc., |c 2020. | |
| 264 | 4 | |c ©2020 | |
| 300 | |a 1 online resource (xxxiv, 388 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b n |2 rdamedia | ||
| 338 | |a online resource |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | 0 | |a "Textural Characteristics of World Foods is the first book to apply a detailed set of criteria and characteristics to the textures of traditional and popular foods from across the globe. Structuring chapters by region, its authors chart a journey through the textural landscapes of each continent’s cuisines, exploring the complex and symbiotic relationships that exist between texture, aroma, and taste."--Publisher's website. | |
| 588 | |a Description based on online resource; title from digital title page (viewed on February 12, 2020). | ||
| 505 | 0 | |a Cover -- Title Page -- Contents -- List of Contributors -- Preface -- Foreword -- Introduction -- I.1 Why/How/What Do We Eat? -- I.2 Termsfor Texture/Taste/Aroma Related to Diverse Foods/Recipes -- I.3 Universalityand Diversity -- I.4 WonderfulDiversity of World Foods -- I.5 SomePitfalls in Texture Studies -- I.6 AboutThis Book -- References -- Chapter 1 Food Texture -- Sensory Evaluation and Instrumental Measurement -- 1.1 Introduction: History of Food Texture Studies -- 1.2 Three Methods of Texture Evaluation -- 1.3 Methodologies in Sensory Evaluation of Texture | |
| 505 | 8 | |a 1.4 Instrumental Measurements of Food Texture -- 1.5 Sound Effects -- 1.6 Visual Cues and Flavor Release -- 1.7 Concluding Remarks -- References -- Part I North America -- Chapter 2 Food Textures in the United States of America -- 2.1 Introduction -- 2.2 Texture and the American Consumer -- 2.3 Role of Texture in Food Quality and Acceptance -- 2.4 Factors Shaping Attitudes to and Acceptance of Texture -- 2.5 Liked and Disliked Textural Characteristics -- 2.6 Textural Contrast -- 2.7 Contemporary Trends -- References | |
| 505 | 8 | |a Chapter 3 Texture Characteristics of US Foods: Pioneers, Protocols, and Attributes -- Tribute to Alina -- 3.1 The Protocols for Developing a Texture Lexicon -- 3.2 Texture Profiles and Evaluation Protocols for Selected US Foods -- 3.3 Potato Chip Texture Example -- 3.3.1 Serving Protocol -- 3.3.2 Tasting Protocol -- 3.3.3 Potato Chip Texture Summary -- 3.4 Bacon Texture Example -- 3.4.1 Serving Protocol -- 3.4.2 Tasting Protocol -- 3.4.3 Bacon Texture Summary -- 3.5 Peanut Butter Texture Example -- 3.5.1 Serving Protocol -- 3.5.2 Tasting Protocol -- 3.5.3 Peanut Butter Texture Summary | |
| 505 | 8 | |a 4.5.3 Maple Products Composition and Textural Properties -- 4.5.3.1 Maple Syrup -- 4.5.3.2 Maple Taffy -- 4.5.3.3 Maple Butter -- 4.5.3.4 Maple Sugar Products -- 4.5.3.5 Other Maple Products -- 4.6 Conclusion -- References -- Part II Middle and South America -- Chapter 5 Textural Characteristics of Traditional Mexican Foods -- 5.1 Introduction -- 5.2 Tortillas -- 5.2.1 Corn Tortillas -- 5.2.2 Wheat Tortillas -- 5.2.3 Mechanical Tests -- 5.2.3.1 Rollability -- 5.2.3.2 Bending -- 5.2.3.3 Stress Relaxation in Uniaxial Tension -- 5.2.3.4 Tensile Strength -- 5.2.3.5 Penetration or Puncture | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food texture. | |
| 650 | 6 | |a Aliments |x Texture. | |
| 650 | 7 | |a Food texture |2 fast | |
| 700 | 1 | |a Nishinari, Katsuyoshi, |e editor. | |
| 758 | |i has work: |a Textural characteristics of world foods (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFy4fCXkrPq9DvbgVVyMmq |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Textural characteristics of world foods. |b First edition. |d Hoboken, NJ, USA : John Wiley & Sons Ltd, 2019 |z 9781119430698 |w (DLC) 2019009266 |w (OCoLC)1031461664 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=6001549 |z Texto completo |
| 938 | |a YBP Library Services |b YANK |n 16600344 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL6001549 | ||
| 994 | |a 92 |b IZTAP | ||