The Resource Food texture and viscosity : concept and measurement, Malcolm C. Bourne
Food texture and viscosity : concept and measurement, Malcolm C. Bourne
Resource Information
The item Food texture and viscosity : concept and measurement, Malcolm C. Bourne represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri-St. Louis Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item Food texture and viscosity : concept and measurement, Malcolm C. Bourne represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri-St. Louis Libraries.
This item is available to borrow from 1 library branch.
- 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
- Language
- eng
- Edition
- 2nd ed.
- Extent
- 1 online resource (xvii, 427 pages)
- 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
- Isbn
- 9780080491332
- Label
- Food texture and viscosity : concept and measurement
- Title
- Food texture and viscosity
- Title remainder
- concept and measurement
- Statement of responsibility
- Malcolm C. Bourne
- 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
- 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
- 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
- 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
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.umsl.edu/portal/Food-texture-and-viscosity--concept-and/TIPCS7hYqIk/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.umsl.edu/portal/Food-texture-and-viscosity--concept-and/TIPCS7hYqIk/">Food texture and viscosity : concept and measurement, Malcolm C. Bourne</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.umsl.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.umsl.edu/">University of Missouri-St. Louis Libraries</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.umsl.edu/portal/Food-texture-and-viscosity--concept-and/TIPCS7hYqIk/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.umsl.edu/portal/Food-texture-and-viscosity--concept-and/TIPCS7hYqIk/">Food texture and viscosity : concept and measurement, Malcolm C. Bourne</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.umsl.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.umsl.edu/">University of Missouri-St. Louis Libraries</a></span></span></span></span></div>
