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Food Texture & Viscosity Concept & Measurement
by Malcolm Bourne (Author),
Academic Press (Publisher)
Product Specifications
Book Description
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% 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
Book Specifications
ISBN-13 9780121190620
Language English
Binding Hard Bound
Publisher Academic Press
Publishing Date 2002-03-14
Product Edition 2