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Food Texture and Viscosity

Concept and Measurement

Language EnglishEnglish
Book Hardback
Book Food Texture and Viscosity Malcolm Bourne
Libristo code: 04492894
Publishers Elsevier Science Publishing Co Inc, March 2002
Drawing together literature from a variety of fields, "Food Texture and Viscosity, 2E" includes a br... Full description
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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 measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more. This revised edition contains approximately 30 per cent new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of texture-measuring equipment suppliers. It is written by an award-winning author

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About the book

Full name Food Texture and Viscosity
Author Malcolm Bourne
Language English
Binding Book - Hardback
Date of issue 2002
Number of pages 416
EAN 9780121190620
ISBN 0121190625
Libristo code 04492894
Publishers Elsevier Science Publishing Co Inc
Weight 1212
Dimensions 207 x 258 x 35

Categories

Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
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