Food Texture and Viscosity: Concept and Measurement
eBook - PDF

Food Texture and Viscosity: Concept and Measurement

  1. 340 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food Texture and Viscosity: Concept and Measurement

Book details
Table of contents
Citations

About This Book

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.

Frequently asked questions

Simply head over to the account section in settings and click on “Cancel Subscription” - it’s as simple as that. After you cancel, your membership will stay active for the remainder of the time you’ve paid for. Learn more here.
At the moment all of our mobile-responsive ePub books are available to download via the app. Most of our PDFs are also available to download and we're working on making the final remaining ones downloadable now. Learn more here.
Both plans give you full access to the library and all of Perlego’s features. The only differences are the price and subscription period: With the annual plan you’ll save around 30% compared to 12 months on the monthly plan.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes, you can access Food Texture and Viscosity: Concept and Measurement by Malcolm C. Bourne in PDF and/or ePUB format, as well as other popular books in Informatica & Elaborazione di dati. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Academic Press
Year
2014
ISBN
9780323162593
Topic
Informatica
Subtopic
Elaborazione di dati

Table of contents

  1. Front Cover
  2. Food Texture and Viscosity: Concept and Measurement
  3. Copyright Page
  4. Table of Contents
  5. Dedication
  6. Preface
  7. Chapter 1. Texture, Viscosity, and Food
  8. Chapter 2 . Body–Texture Interactions
  9. Chapter 3. Principles of Objective Texture Measurement
  10. Chapter 4. Practice of Objective Texture Measurement
  11. Chapter 5. Viscosity and Consistency
  12. Chapter 6. Sensory Methods of Texture and Viscosity Measurement
  13. Chapter 7. Selection of a Suitable Test Procedure
  14. Appendix: Suppliers of Texture and Viscosity Measuring Instruments
  15. References
  16. Index
  17. FOOD SCIENCE AND TECHNOLOGY