Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology)

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Academic Press
  • 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
  • Author:
    Malcolm Bourne
    Binding:
    Hardcover
    Dewey Decimal Number:
    664.117
    EAN:
    9780121190620
    Edition:
    2
    ISBN:
    0121190625
    Label:
    Academic Press
    Languages:
    English
    List Price:
    $135.00
    Manufacturer:
    Academic Press
    Number Of Items:
    1
    Number Of Pages:
    416
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2002-03-28
    Publisher:
    Academic Press
    Studio:
    Academic Press
    Title:
    Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology)

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