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...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Gaithersburg, Maryland
AN ASPEN PUBLICATION
1999
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| Series: | A Chapman & Hall food science book
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 001 | wils-203112 | ||
| 005 | 202261511293 | ||
| 008 | 220715t1999 MDU ag# ##001 #deng#D | ||
| 020 | # | # | |a 0834212382 |q hardback |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX531 |b .R595 1999 |
| 100 | 1 | # | |a Rosenthal, Andrew J. |e author |
| 245 | 1 | 1 | |a Food Texture |b Measurement and Perception |c Andrew J. Rosenthal, BTech, MSc, PhD, MIFST, Senior Lecturer in Food Science School of Biological and Molecular Sciences Oxford Brookes University Oxford, United Kingdom |
| 264 | # | 1 | |a Gaithersburg, Maryland |b AN ASPEN PUBLICATION |c 1999 |
| 264 | # | 4 | |c ©1999 |
| 300 | # | # | |a xiii, 311 pages |b illustrations |c 25 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 0 | # | |a A Chapman & Hall food science book |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a 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. |
| 650 | # | 0 | |a Food texture |
| 830 | # | 0 | |a A Chapman & Hall food science book |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=203112 |
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Texture in food