TY - GEN
AU - Bourne, Malcolm C.
TI - Food texture and viscosity concept and measurement
ET - 2. ed.
PB - Academic Press
SN - 9780121190620
SN - 0121190625
SN - 0080491332
SN - 9780080491332
KW - Food Analysis
KW - Food texture
KW - Viscosity
KW - Food ; Analysis
KW - Análise de alimentos
KW - Qualidade dos alimentos
KW - TECHNOLOGY & ENGINEERING ; Food Science
KW - Electronic book
KW - Electronic books
KW - Lebensmitteluntersuchung
KW - Lebensmittel
KW - Rheologische Eigenschaft
KW - Textur
KW - Viskosität
PY - 2002
N2 - Includes bibliographical references (p. [381]-413) and index. - Description based on print version record
N2 - 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.
BT - Food science and technology international series
CY - London [u.a.]
UR - http://slubdd.de/katalog?TN_libero_mab2
ER -
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