Food texture and viscosity : concept and measurement /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Bourne, Malcolm C.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: San Diego : Academic Press, ©2002.
Edición:2nd ed.
Colección:Food science and technology international series.
Temas:
Food texture.
Viscosity.
Food > Analysis.
TECHNOLOGY & ENGINEERING > Food Science.
Análise de alimentos.
Qualidade dos alimentos.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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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