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Feeding and the Texture of Food : Society for Experimental Biology Seminar Series - J. F. V. Vincent

Feeding and the Texture of Food

Society for Experimental Biology Seminar Series

By: J. F. V. Vincent (Editor), P. J. Lillford (Editor)

Hardcover Published: 25th October 1991
ISBN: 9780521375214
Number Of Pages: 264

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A large part of the effort of the food industry is spent in attempting to understand the limitations of the type of food that animals can eat. An understanding of the factors that influence feeding behavior can then be used to produce foodstuffs that are more attractive to the animals in question, whether they be humans, cattle, dogs, or cats. This book examines both the texture of food and the adaptations of various animals (including fish, mammals, primates, and humans) to the type of food they commonly eat. Zoologists, material scientists, and food scientists are assembled to present for the first time an integrated overview of feeding by vertebrates. The mechanical properties of various foods are considered in conjunction with the mechanics of eating them and more subjective behavioral parameters such as acceptability and palatability. The book consequently will be of interest to food scientists, zoologists, and animal behavioralists.

Industry Reviews

"Most food scientists who are interested in food texture will find several chapters of interest. Animal scientists or archaeologists concerned with food selection or eating habits of animals will also find some chapters of interest. Dentists may find the chapters on tooth wear and diet selection of interest. All chapters have clear and useful conclusions." Les K. Ferrier, Journal of Food Quality "...highly recommended for all researchers interested in the perception and measurement of food texture, and for those who like to take a broad interest in their discipline." Malcolm Bourne, Journal of Texture Studies

List of contributors
Mechanical and fracture properties of cellular and fibrous materials
Texture of plants and fruits
Measuring meat texture and understanding its structural basis
Food processing by mastication in cyprinid fish
Quantitative aspects of the relationship between dentitions and diets
The control of movements and forces during chewing
The basic mechanics of mastication: man's adaptive success
Integrating texture and physiology - techniques
Brittle textures in processed foods
The control and generation of texture in soft manufactured foods
Texture and acceptability of human foods
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780521375214
ISBN-10: 0521375215
Series: Society for Experimental Biology Seminar Series
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 264
Published: 25th October 1991
Publisher: Cambridge University Press
Country of Publication: GB
Dimensions (cm): 22.8 x 15.2  x 1.9
Weight (kg): 0.56