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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 m...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press,
�2002.
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| Edición: | 2nd ed. |
| Colección: | Food science and technology international series.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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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| Descripción Física: | 1 online resource (xvii, 427 pages) : illustrations (some color) |
| Bibliografía: | Includes bibliographical references (pages 381-413) and index. |
| ISBN: | 9780080491332 0080491332 9780121190620 0121190625 |