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Food Texture : Food Science and Technology - Howard R. Moskowitz

Food Texture

Food Science and Technology

Hardcover

Published: 7th April 1987
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Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book's logical presentation opens with coverage of rheology and microstructureanalysis, proceeds to psychophysics, and then moves on to product testing and optimization.Featuring contributions by many of the foremost authorities in the field, Food Textureincludes detailed case histories that offer insight on specific basic and applied researchproblems. It also comprehensively covers the latest methods for subjective evaluationof texture, texture physics and psychophysics, and texture optimization-giving a treatmentof subjective measurement that is available nowhere else in the literature in such aconvenient form.Comprising the most authoritative account of its topic to date, Food Texture will provean invaluable reference for food scientists and technologists, chemists, biochemists,organic and analytical chemists, nutritionists, and microbiologists concerned with sensoryevaluation; graduate students of food science and food engineering; and in-house trainingprograms and professional seminars.

ISBN: 9780824775858
ISBN-10: 0824775856
Series: Food Science and Technology
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 352
Published: 7th April 1987
Publisher: Taylor & Francis Inc
Country of Publication: US
Dimensions (cm): 22.9 x 15.2  x 2.3
Weight (kg): 0.59
Edition Number: 1