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Food Texture : Measurement and Perception - Andrew J. Rosenthal

Food Texture

Measurement and Perception

Hardcover Published: 28th February 1999
ISBN: 9780834212381
Number Of Pages: 312

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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.

Relation Between Instrumental And Sensory Measures Of Food Texture
Oral Processing of Foods and the Sensory Evaluation of Texture
Sensory Techniques To Study Food Texture
Rheological Classification of Foods and Instrumental Techniques for Their Study
Measurement of Mechanical Properties of Food Materials in Relation to Texture: The Materials Approach
Starch-Based Foods
Fabricated Fat-Based Foods
Flesh Foods and Their Analogues
Vegetables and Fruit
Hydrocolloids
Index
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780834212381
ISBN-10: 0834212382
Series: Chapman & Hall Food Science Book
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 312
Published: 28th February 1999
Publisher: Aspen Publishers Inc.,U.S.
Country of Publication: US
Dimensions (cm): 25.4 x 17.8  x 2.29
Weight (kg): 0.84