Food Texture and Viscosity
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Food Texture and Viscosity : Concept and Measurement

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Description

Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, 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 includes two-color illustrations and includes a current list of equipment suppliers.
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Product details

  • Hardback | 416 pages
  • 190 x 246 x 26mm | 1,179.33g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 2nd edition
  • 0121190625
  • 9780121190620
  • 1,529,054

Table of contents

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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Review quote

"...if you work on food texture and do not have the first edition, then do buy this book!" -FOOD TECHNOLOGY (December 2003) "Bourne's definitions are well written and easy to understand." -E Streams (June 2003) "...recommended for students and professionals in academia and industry." -LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE(March2003) "The book is a a must for everybody working in the field of texture assessment both in industry and in food science laboratories." -JOURNAL OF SENSORY STUDIES

"I stumbled across Food Texture and Viscosity: Concept and Measurement, a 2002 title written by Malcolm Bourne and published by Academic Press, while trying to work out what on earth a Boucher Electronic Jelly Tester could possibly be. For those of you who would also like to know, all I can tell you is that it is no longer manufactured, but that in its place, Bourne recommends using a Stevens LFRA Texture Analyzer. Thus hooked, I read on, eager to learn more about these mysterious food measuring devices."--Good.com
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About Malcolm Bourne

Malcolm Bourne is a nominee for President of the Institute of Food Technologists (IFT) and has earned recognition for his work in industry and academia. He is Editor-in-Chief of the Journal of Texture Studies, and is seen by many as one of the world's leading experts in this field.
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