Food Texture Measurement and Perception
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two s...
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Gaithersburg, Maryland
AN ASPEN PUBLICATION
1999
|
| Series: | A Chapman & Hall food science book
|
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag | Summary: | The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject. |
|---|---|
| Physical Description: | xiii, 311 pages illustrations 25 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 0834212382 |
Texture in food 
Food Texture and Viscosity Concept and Measurement 
TEXTURE MEASUREMENTS OF FOODS PSYCHOPHYSICAL FUNDAMENTALS; SENSORY, MECHANICAL, AND CHEMICAL PROCEDURES, AND THEIR INTERRELATIONSHIPS