Items related to Food Texture and Viscosity: Concept and Measurement
Synopsis
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.
- 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
"synopsis" may belong to another edition of this title.
Review
"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
About the Author
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.
"About this title" may belong to another edition of this title.
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Food Texture and Viscosity: Concept and Measurement
Seller: BoundlessBookstore, Wallingford, United Kingdom
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Condition: Very Good. VG condition book without dust jacket. Boards are clean with little wear. Book has clean and bright contents. Seller Inventory # 9999-9995100601
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Food Texture and Viscosity: Concept and Measurement
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Condition: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In poor condition, suitable as a reading copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,700grams, ISBN:0121190609. Seller Inventory # 9727268
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Food Science and Technology: Food Texture and Viscosity: Concept and Measurement
Seller: Anybook.com, Lincoln, United Kingdom
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Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,700grams, ISBN:0121190609. Seller Inventory # 2332830
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Food Texture and Viscosity: Concept and Measurement (Food Science and Technology)
Published by
Academic Press, New York, 1982
ISBN 10: 0121190609
ISBN 13: 9780121190606
Used
Hardcover
First Edition
Seller: About Books, Henderson, NV, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fine condition. NOT a library discard (illustrator). First Printing of the First Edition. New York: Academic Press, 1982. NOT a library discard. Appears never read. Fine condition. We have only this one copy, but it is available now and ready to ship today from Henderson, Nevada. Sharp Corners. Square and tight. NO owner's name or bookplate. NOT a library discard. NOT a remainder. Pages are fresh, crisp, clean and unmarked -- apparently never read. NO highlighting. NO underlining. NO margin notes. Well illustrated with figures, diagrams, photos, graphs, etc. Bound in the original brown cloth, gilt-stamped over black panels on the spine and front cover. From the publisher: "Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food, objective methods of texture measurements, commercially available instruments and their uses, various types of viscous flow, and sensory methods for measuring texture and viscosity. An appendix lists names and addresses of suppliers for anyone interested in purchasing equipment. Incorporating material from numerous sources across a wide range of disciplines, this book will prove valuable to students, faculty, researchers, and anyone working in food technology and sensory evaluation.". First Printing of the First Edition. Hardcover. Fine condition/No dust jacket, as issued. Illus. by NOT a library discard. 8vo. xii, 327pp. Great Packaging, Fast Shipping. Seller Inventory # 030600