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Food texture and viscosity = concept and measurement /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Food texture and viscosity/ Malcolm C. Bourne.
Reminder of title:	concept and measurement /
Author:	Bourne, Malcolm C.
Published:	San Diego :Academic Press, : c2002.,
Description:	xvii, 427 p. :ill. (some col.) ; : 26 cm.;
Series:	Food science and technology international series
Subject:	Food - Analysis. -
Online resource:	An electronic book accessible through the World Wide Web; click for information
Online resource:	An electronic book accessible through the World Wide Web; click for information
Online resource:	http://www.loc.gov/catdir/description/els031/2001097268.html
Online resource:	http://www.loc.gov/catdir/toc/els031/2001097268.html
Online resource:	http://www.e-streams.com/es0606/es0606%5F2507.html
ISBN:	9780080491332 (electronic bk.)

Food texture and viscosity = concept and measurement /
Bourne, Malcolm C.

Food texture and viscosityconcept and measurement /[electronic resource] :Malcolm C. Bourne. - 2nd ed. - San Diego :Academic Press,c2002. - xvii, 427 p. :ill. (some col.) ;26 cm. - Food science and technology international series.

Includes bibliographical references (p. [381]-413) and index.

Preface -- 1.Texture, Viscosity and Food -- 2.Texture-Body Interactions -- 3.Physics and Texture -- 4.Principles of Objective Texture Measurement -- 5.Practise of Objective Texture Measurement -- 6.Viscosity Measurement -- 7.Sensory Methods of Texture and Viscosity Measurement -- 8.Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity -- 9.Selection of a Suitable Test Procedure -- i. -- Appendix I - Suppliers of Texture and Viscosity Measuring Instruments -- Appendix II - Effect of Temperature on Texture Measurements -- Appendix III - Conditions of Testing Foods using the TA.XT2 Texture Analyser -- References -- Index.

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.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2007.

Mode of access: World Wide Web.

ISBN: 9780080491332 (electronic bk.)Subjects--Topical Terms:

561738
Food
--Analysis.Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TX531 / .B685 2002eb

Dewey Class. No.: 664/.117

Food texture and viscosity = concept and measurement /
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020 $a 0080491332 (electronic bk.)
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020 $a 0121190625 (paper)
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245 1 0 $a Food texture and viscosity $h [electronic resource] : $b concept and measurement / $c Malcolm C. Bourne.
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260 $a San Diego : $c c2002. $b Academic Press,
300 $a xvii, 427 p. : $b ill. (some col.) ; $c 26 cm.
440 0 $a Food science and technology international series
504 $a Includes bibliographical references (p. [381]-413) and index.
505 0 $a Preface -- 1.Texture, Viscosity and Food -- 2.Texture-Body Interactions -- 3.Physics and Texture -- 4.Principles of Objective Texture Measurement -- 5.Practise of Objective Texture Measurement -- 6.Viscosity Measurement -- 7.Sensory Methods of Texture and Viscosity Measurement -- 8.Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity -- 9.Selection of a Suitable Test Procedure -- i. -- Appendix I - Suppliers of Texture and Viscosity Measuring Instruments -- Appendix II - Effect of Temperature on Texture Measurements -- Appendix III - Conditions of Testing Foods using the TA.XT2 Texture Analyser -- References -- Index.
520 $a 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.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2007. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on July 25, 2007). $n Access may be restricted to users at subscribing institutions.
650 0 $a Food $x Analysis. $3 561738
650 0 $a Viscosity. $3 641960
650 0 $a Food texture. $3 581856
655 7 $a Electronic books. $2 local $3 554714
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856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780121190620 $z An electronic book accessible through the World Wide Web; click for information
856 4 0 $3 Referex $u http://www.engineeringvillage.com/controller/servlet/OpenURL?genre=book&isbn=9780121190620 $z An electronic book accessible through the World Wide Web; click for information
856 4 2 $3 Publisher description $u http://www.loc.gov/catdir/description/els031/2001097268.html
856 4 1 $3 Table of contents $u http://www.loc.gov/catdir/toc/els031/2001097268.html
856 4 2 $3 Book review (E-STREAMS) $u http://www.e-streams.com/es0606/es0606%5F2507.html