Coverart for item
The Resource Food texture and viscosity : concept and measurement, Malcolm C. Bourne

Food texture and viscosity : concept and measurement, Malcolm C. Bourne

Label
Food texture and viscosity : concept and measurement
Title
Food texture and viscosity
Title remainder
concept and measurement
Statement of responsibility
Malcolm C. Bourne
Creator
Subject
Genre
Language
eng
Summary
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
Member of
Cataloging source
N$T
http://library.link/vocab/creatorName
Bourne, Malcolm C
Dewey number
664/.117
Illustrations
illustrations
Index
index present
LC call number
TX531
LC item number
.B685 2002eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Food science and technology international series
http://library.link/vocab/subjectName
  • Food texture
  • Viscosity
  • Food
  • TECHNOLOGY & ENGINEERING
  • Food
  • Food texture
  • Viscosity
  • Análise de alimentos
  • Qualidade dos alimentos
Label
Food texture and viscosity : concept and measurement, Malcolm C. Bourne
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references (pages 381-413) and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
154992348
Dimensions
unknown
Edition
2nd ed.
Extent
1 online resource (xvii, 427 pages)
File format
unknown
Form of item
online
Isbn
9780080491332
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color)
http://library.link/vocab/ext/overdrive/overdriveId
80668:80668
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)154992348
Label
Food texture and viscosity : concept and measurement, Malcolm C. Bourne
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references (pages 381-413) and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
154992348
Dimensions
unknown
Edition
2nd ed.
Extent
1 online resource (xvii, 427 pages)
File format
unknown
Form of item
online
Isbn
9780080491332
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color)
http://library.link/vocab/ext/overdrive/overdriveId
80668:80668
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(OCoLC)154992348

Library Locations

    • Thomas Jefferson LibraryBorrow it
      1 University Blvd, St. Louis, MO, 63121, US
      38.710138 -90.311107
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