Food Texture and Viscosity: Concept and Measurement (Food Science and Technology)

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

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.