Food Texture and Viscosity
Concept and Measurement
2nd Edition
Published on 25. March 2002
Book
Hardback
416 pages
978-0-12-119062-0 (ISBN)
Description
Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, 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.
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.
Reviews / Votes
"Bourne's definitions are well written and easy to understand...this is an excellent resource for a description of how foods are tested and the precision and accuracy of each test.... useful for specificity of the types of tests and equipment used and just what they describe. Recommended." --E STREAMS (June 2003)"...recommended for students and professionals in academia and industry, in particular for food technologists interested in measuring, controlling and understanding food texture." --LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE (March 2003)
"The book very readable and provides a lot of information. It covers the whole range of topics related to food texture measurements ranging from sensoric product evaluation to instrumental evaluation in industry and at research centres. ...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
More details
Series
Edition
2nd edition
Language
English
Place of publication
San Diego
United States
Publishing group
Elsevier Science Publishing Co Inc
Target group
Professional and scholarly
Food scientists and researchers, sensory specialists, food processor as well as industrial food laboratory workers. There will also be an academic market at the level of advanced undergraduates/graduates and their course instructors.
Edition type
New edition
Product notice
sewn/stitched
Cloth over boards
Dimensions
Height: 255 mm
Width: 196 mm
Thickness: 26 mm
Weight
1179 gr
ISBN-13
978-0-12-119062-0 (9780121190620)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
03/2002
2nd Edition
Academic Press
€118.00
Available for download
Book
2nd Edition
Academic Press
€177.91
The article will not be published
Person
Malcolm Bourne is a nominee for President of the Institute of Food Technologists (IFT) and has earned recognition for his work in industry and academia. He is Editor-in-Chief of the Journal of Texture Studies, and is seen by many as one of the world's leading experts in this field.
Content
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
Appendix
I - Suppliers of Texture and Viscosity Measuring Instruments
II - Effect of Temperature on Texture Measurements
III - Conditions of Testing Foods using the TA.XT2 Texture Analyser
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
Appendix
I - Suppliers of Texture and Viscosity Measuring Instruments
II - Effect of Temperature on Texture Measurements
III - Conditions of Testing Foods using the TA.XT2 Texture Analyser