Food Texture and Viscosity: Concept and Measurement

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9780123960634: 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 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.

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About the Author:

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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Published by Academic Press
ISBN 10: 0123960630 ISBN 13: 9780123960634
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Published by Academic Press (1982)
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Published by Academic Press (1982)
ISBN 10: 0123960630 ISBN 13: 9780123960634
New Paperback Quantity Available: 1
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Irish Booksellers
(Rumford, ME, U.S.A.)
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Book Description Academic Press, 1982. Paperback. Book Condition: New. book. Bookseller Inventory # 123960630

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