Food Texture and Viscosity: Concept and Measurement [Hardcover]

Malcolm Bourne (Author)

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Product Details

Hardcover: 416 pages
Publisher: Academic Press; 2 edition (Mar 14 2002)
Language: English
ISBN-10: 0121190625
ISBN-13: 978-0121190620
Product Dimensions: 25.5 x 19.6 x 2.6 cm
Shipping Weight: 1.2 Kg
Amazon Bestsellers Rank: #956,829 in Books (See Top 100 in Books)

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Review

"...if you work on food texture and do not have the first edition, then do buy this book!" -FOOD TECHNOLOGY (December 2003) "Bourne's definitions are well written and easy to understand." -E Streams (June 2003) "...recommended for students and professionals in academia and industry." -LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE(March2003) "The book is a a must for everybody working in the field of texture assessment both in industry and in food science laboratories." -JOURNAL OF SENSORY STUDIES

"I stumbled across Food Texture and Viscosity: Concept and Measurement, a 2002 title written by Malcolm Bourne and published by Academic Press, while trying to work out what on earth a Boucher Electronic Jelly Tester could possibly be. For those of you who would also like to know, all I can tell you is that it is no longer manufactured, but that in its place, Bourne recommends using a Stevens LFRA Texture Analyzer. Thus hooked, I read on, eager to learn more about these mysterious food measuring devices."--Good.com

Product Description

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

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Inside This Book (Learn More)

First Sentence
The four principal quality factors in foods are the following. Read the first page

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Concordance

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Front Cover | Copyright | Table of Contents | Excerpt | Index