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Food texture and viscosity: concept and measurement

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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

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Detail Information

Series Title

Food science and technology international series

Call Number

[ITP-LIB-123]

Publisher

cau : Academic Press., c2002

Collation

xvii, 427 p. : ill. (some col.) ; 26 cm.

Language

English

ISBN/ISSN

0121190625

Classification

TX531 .B685 2002

Content Type

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Media Type

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Carrier Type

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Edition

2nd ed.

Subject(s)

Food
Food texture
Viscosity

Specific Detail Info

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Statement of Responsibility

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