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Food texture and viscosity : concept and measurement /
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 t...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Place of publication not identified] :
Academic Press,
1982.
|
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Bourne, Malcolm C., |e author. | |
| 245 | 1 | 0 | |a Food texture and viscosity : |b concept and measurement / |c Bourne, Malcolm C. |
| 260 | |a [Place of publication not identified] : |b Academic Press, |c 1982. | ||
| 300 | |a 1 online resource | ||
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| 337 | |a computer |b c |2 rdamedia | ||
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| 490 | 1 | |a Food science and technology | |
| 520 | |a 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. | ||
| 588 | 0 | |a Publisher supplied information. | |
| 504 | |a Includes bibliographical references (pages 303-319) and index. | ||
| 505 | 0 | |a Front Cover; Food Texture and Viscosity: Concept and Measurement; Copyright Page; Table of Contents; Preface; Chapter 1. Texture, Viscosity, and Food; Importance of Textural Properties; The Status of Food Texture Measurements; Definition of Texture; Other Definitions; Texture versus Viscosity; Texture and Food; Rheology and Texture; Early History; Suggestions for Further Reading; Chapter 2. Body-Texture Interactions; Some Definitions; The Sequence of Mastication; Rate of Compression between the Teeth; Soothing Effect of Mastication; Saliva; Forces Generated between the Teeth | |
| 505 | 8 | |a Reasons for Masticating FoodNonoral Methods for Sensing Texture; Chapter 3. Principles of Objective Texture Measurement; Introduction; Force Measuring Instruments; Distance Measuring Instruments; Area and Volume Measuring Instruments; Time Measuring Instruments; Work, Energy, and Power Measuring Instruments; Ratio Measuring Techniques; Multiple Variable Instruments; Units of Measurement; Chemical Analysis; Miscellaneous Methods; Multiple Measuring Instruments; Chapter 4. Practice of Objective Texture Measurement; Introduction; Force Measuring Instruments; Compression-Extrusion Testers | |
| 505 | 8 | |a Shear TestingTorsion Devices; Bending; Tensile Testers; Distance Measuring Instruments; Volume Measuring Instruments; Time Measuring Instruments; Miscellaneous Methods; Multiple Measuring Instruments; Chapter 5. Viscosity and Consistency; Introduction; Factors Affecting Viscosity; Types of Viscous Behavior; The General Equation for Viscosity; Other Flow Equations; Time Dependency; Methods for Measuring Viscosity; Use of One-Point Measurements for Non-Newtonian Fluids; Chapter 6. Sensory Methods of Texture and Viscosity Measurement; Introduction; Importance of Sensory Evaluation | |
| 505 | 8 | |a Sensory Texture ProfilingVariations on the Texture Profile Technique; The Texture Profile as an Objective Method; Correlations between Subjective and Objective Measurements; Nonoral Methods of Sensory Measurement; Chapter 7. Selection of a Suitable Test Procedure; Introduction; Factors to Be Considered; Preparation of the Sample; Appendix: Suppliers of Texture and Viscosity Measuring Instruments; References; Index | |
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| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Viscosity. | |
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| 776 | 0 | 8 | |i Print version: |a Bourne, Malcolm C. |t Food texture and viscosity. |d New York : Academic Press, �1982 |z 0121190609 |w (DLC) 82006711 |w (OCoLC)8389568 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
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