Food Texture and Viscosity - Concept and Measurement (Hardcover, 2nd edition)

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

General

Imprint:	Academic Press Inc
Country of origin:	United States
Series:	Food Science and Technology
Release date:	March 2002
First published:	March 2002
Authors:	Malcolm Bourne
Dimensions:	246 x 189 x 35mm (L x W x T)
Format:	Hardcover
Pages:	416
Edition:	2nd edition
ISBN-13:	978-0-12-119062-0
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Books > Academic & Education > Professional & Technical > Biochemistry
LSN:	0-12-119062-5
Barcode:	9780121190620

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