author = { Bourne, Malcolm C. },

title = { Food texture and viscosity concept and measurement },

edition = { 2. ed. } ,

publisher = {Academic Press},

isbn = {9780121190620},

isbn = {0121190625},

isbn = {0080491332},

isbn = {9780080491332},

keywords = { Food Analysis , Food texture , Viscosity , Food ; Analysis , Análise de alimentos , Qualidade dos alimentos , TECHNOLOGY & ENGINEERING ; Food Science , Electronic book , Electronic books , Lebensmitteluntersuchung , Lebensmittel , Rheologische Eigenschaft , Textur , Viskosität },

year = {2002},

abstract = {Includes bibliographical references (p. [381]-413) and index. - Description based on print version record},

abstract = {Preface1.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.},

booktitle = {Food science and technology international series},

address = { London [u.a.] },

url = { http://slubdd.de/katalog?TN_libero_mab2 }