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Food texture and viscosityconcept and measurement /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food texture and viscosity/ Malcolm C. Bourne.
Reminder of title:	concept and measurement /
Author:	Bourne, Malcolm C.
Published:	San Diego :Academic Press,c2002.
Description:	xvii, 427 p. :ill. (some col.) ;26 cm.
Series:	Food science and technology international series
Subject:	Food texture. -
Online resource:	An electronic book accessible through the World Wide Web; click for information
ISBN:	9780080491332 (electronic bk.)
ISBN:	0080491332 (electronic bk.)
ISBN:	9780121190620 (paper)
ISBN:	0121190625 (paper)

Food texture and viscosityconcept and measurement /
Bourne, Malcolm C.

Food texture and viscosityconcept and measurement /[electronic resource] :Malcolm C. Bourne. - 2nd ed. - San Diego :Academic Press,c2002. - xvii, 427 p. :ill. (some col.) ;26 cm. - Food science and technology international series.

Includes bibliographical references (p. [381]-413) and index.

Preface -- 1.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.

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.

Electronic reproduction.
Amsterdam :
Elsevier Science & Technology,
2007.

Mode of access: World Wide Web.

ISBN: 9780080491332 (electronic bk.)Subjects--Topical Terms:

1000060512
Food texture.
Index Terms--Genre/Form:

172687
Electronic books.

LC Class. No.: TX531 / .B685 2002eb

Dewey Class. No.: 664/.117

Food texture and viscosityconcept and measurement /
LDR:03060nmm 22003134a 4500 001 1000045989
003 OCoLC
005 20091026094528.0
006 m d
007 cr cn
008 070802s2002 caua sb 001 0 eng d
020 $a 9780080491332 (electronic bk.)
020 $a 0080491332 (electronic bk.)
020 $a 9780121190620 (paper)
020 $a 0121190625 (paper)
035 $a (OCoLC)162128967
035 $a ocn162128967
040 $a OPELS $c OPELS
050 1 4 $a TX531 $b .B685 2002eb
082 0 4 $a 664/.117 $2 22{me_controlnum}
100 1 $a Bourne, Malcolm C. $3 1000060511
245 1 0 $a Food texture and viscosity $h [electronic resource] : $b concept and measurement / $c Malcolm C. Bourne.
250 $a 2nd ed.
260 $a San Diego : $b Academic Press, $c c2002.
300 $a xvii, 427 p. : $b ill. (some col.) ; $c 26 cm.
440 0 $a Food science and technology international series
504 $a Includes bibliographical references (p. [381]-413) and index.
505 0 $a Preface -- 1.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.
520 $a 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.
533 $a Electronic reproduction. $b Amsterdam : $c Elsevier Science & Technology, $d 2007. $n Mode of access: World Wide Web. $n System requirements: Web browser. $n Title from title screen (viewed on July 25, 2007). $n Access may be restricted to users at subscribing institutions.
650 0 $a Food texture. $3 1000060512
650 0 $a Viscosity. $3 1000060513
650 0 $a Food $x Analysis. $3 187138
655 7 $a Electronic books. $2 local. $3 172687
710 2 $a ScienceDirect (Online service) $3 1000060142
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780121190620 $z An electronic book accessible through the World Wide Web; click for information