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Food texture and viscosity: concept and measurement
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, …
- Edition
- 2nd ed.
- ISBN/ISSN
- 0121190625
- Collation
- xvii, 427 p. : ill. (some col.) ; 26 cm.
- Series Title
- Food science and technology international series
- Call Number
- [ITP-LIB-123]
Texture in Food: Volume 1: Semi-Solid Foods (Woodhead Publishing in Food Scie…
Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality.
- Edition
- -
- ISBN/ISSN
- 9780849325373
- Collation
- vol.1 : ill. ; 24 cm.
- Series Title
- Woodhead Publishing in food science and technology
- Call Number
- [ITP-LIB-319]
Texture in food Volume 2 : solid foods
Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality
- Edition
- -
- ISBN/ISSN
- 9781855738362
- Collation
- vol.2 : ill. ; 24 cm.
- Series Title
- Woodhead Publishing in food science and technology
- Call Number
- [ITP-LIB-318]
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