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Food Texture and Viscosity: Concept and Measurement

2014-06-28 Computers
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Release : 2014-06-28
Genre : Computers
Kind : eBook
Book Rating : 592/5 ( reviews)

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Book Synopsis Food Texture and Viscosity: Concept and Measurement by : Malcolm C. Bourne

Download or read book Food Texture and Viscosity: Concept and Measurement written by Malcolm C. Bourne. This book was released on 2014-06-28. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.

Food Texture and Viscosity

2012-12-02 Technology & Engineering
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Release : 2012-12-02
Genre : Technology & Engineering
Kind : eBook
Book Rating : 23X/5 ( reviews)

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Book Synopsis Food Texture and Viscosity by :

Download or read book Food Texture and Viscosity written by . This book was released on 2012-12-02. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Texture and Viscosity

2002-03-14 Cooking
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Release : 2002-03-14
Genre : Cooking
Kind : eBook
Book Rating : 625/5 ( reviews)

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Book Synopsis Food Texture and Viscosity by : Malcolm Bourne

Download or read book Food Texture and Viscosity written by Malcolm Bourne. This book was released on 2002-03-14. Available in PDF, EPUB and Kindle. Book excerpt: 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

Food Texture and Viscosity: Concept and Measurement

2002-05 Cooking
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Release : 2002-05
Genre : Cooking
Kind : eBook
Book Rating : 167/5 ( reviews)

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Book Synopsis Food Texture and Viscosity: Concept and Measurement by : Malcolm Bourne

Download or read book Food Texture and Viscosity: Concept and Measurement written by Malcolm Bourne. This book was released on 2002-05. Available in PDF, EPUB and Kindle. Book excerpt: 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 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

Food Texture: Measurement and Perception

1999-02-28 Technology & Engineering
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Release : 1999-02-28
Genre : Technology & Engineering
Kind : eBook
Book Rating : 381/5 ( reviews)

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Book Synopsis Food Texture: Measurement and Perception by : Andrew J. Rosenthal

Download or read book Food Texture: Measurement and Perception written by Andrew J. Rosenthal. This book was released on 1999-02-28. Available in PDF, EPUB and Kindle. Book excerpt: The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject.

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