Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology) / Malcolm Bourne

Book Cover Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology)
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/ Malcolm Bourne
Publisher: Academic Press
Availability:Usually ships in 24 hours
Sales Rank: 2919323
ISBN-10: 0121190625
ISBN-13: 9780121190620

Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.

This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.

  • Completely revised with approximately 30% new material
  • Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments
  • Provides a list of suppliers of texture-measuring equipment
  • Features two-color illustrations and text throughout
  • Written by an award-winning author

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