Food Texture and Viscosity : Concept and Measurement

Bourne, Malcolm

ISBN 10: 0121190625 / ISBN 13: 9780121190620

Published by Elsevier Science & Technology, 2002

Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 11867634-6

Synopsis:

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.

• Completely revised with approximately 30% new material
• Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments
• Provides a list of suppliers of texture-measuring equipment
• Features two-color illustrations and text throughout
• Written by an award-winning author

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.

Bibliographic Details

Title: Food Texture and Viscosity : Concept and ...
Publisher: Elsevier Science & Technology
Publication Date: 2002
Binding: Hardcover
Condition: Very Good
Edition: 2nd Edition