Food Texture and Viscosity: Concept and Measurement - Softcover

Name: Food Texture and Viscosity: Concept and Measurement
Author: Bourne, Malcolm
ISBN: 9781493300167

Bourne, Malcolm

9781493300167: Food Texture and Viscosity: Concept and Measurement

Softcover

ISBN 10: 1493300164 ISBN 13: 9781493300167

Publisher: Academic Press, 2014

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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.

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Review

..".if you work on food texture and do not have the first edition, then do buy this book!" -FOOD TECHNOLOGY (December 2003) "Bourne's definitions are well written and easy to understand." -E Streams (June 2003) ..".recommended for students and professionals in academia and industry." -LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE(March2003) "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

"I stumbled across Food Texture and Viscosity: Concept and Measurement, a 2002 title written by Malcolm Bourne and published by Academic Press, while trying to work out what on earth a Boucher Electronic Jelly Tester could possibly be. For those of you who would also like to know, all I can tell you is that it is no longer manufactured, but that in its place, Bourne recommends using a Stevens LFRA Texture Analyzer. Thus hooked, I read on, eager to learn more about these mysterious food measuring devices."--Good.com

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.

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