Last edited by Doular
Tuesday, July 21, 2020 | History

5 edition of Food texture and viscosity found in the catalog.

Food texture and viscosity

Malcolm C. Bourne

Food texture and viscosity

concept and measurement

by Malcolm C. Bourne

  • 93 Want to read
  • 23 Currently reading

Published by Academic Press in San Diego .
Written in English

    Subjects:
  • Food texture.,
  • Viscosity.,
  • Food -- Analysis.

  • Edition Notes

    Includes bibliographical references (p. [381]-413) and index.

    StatementMalcolm C. Bourne.
    SeriesFood science and technology international series
    Classifications
    LC ClassificationsTX531 .B685 2002
    The Physical Object
    Paginationxvii, 427 p. :
    Number of Pages427
    ID Numbers
    Open LibraryOL17919922M
    ISBN 100121190625
    LC Control Number2001097268

      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.5/5(1).   Drawing together literature from a variety of fields, this book includes a brief history of food texture and viscosity and 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, .

    Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food, objective methods of texture measurements, commercially available instruments and their uses, various types of viscous. Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food.

      By Malcolm Bourne Burlington, MA: Academic Press. 2nd Edition Pp. xvii + ISBN 0 12 5. £ Professor Bourne states in the preface to this new edition that ‘this book is still intended for those who want to know more about texture and viscosity of foods’. A significant advance over the previous edition is a chapter on physics and texture . Get this from a library! Food texture and viscosity: concept and measurement. -- Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are.


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Food texture and viscosity by Malcolm C. Bourne Download PDF EPUB FB2

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 Food texture and viscosity book, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments.

Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, 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.

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, Cited by: 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 : $   Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles.5/5(2).

Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured.

The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement.

Drawing together literature from a variety of fields, "Food Texture and Viscosity, 2E" 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.

Food Texture and Viscosity, Second Edition: Concept and Measurement (Food Science and Technology). Food Texture and Viscosity: Concept and Measurement.

The book is a a must for everybody working in the field of texture assessment both in industry and in food science laboratories." --JOURNAL OF SENSORY STUDIES.

Synopsis. Drawing together literature from a variety of fields, "Food Texture and Viscosity, 2E" includes a brief history of this area and its basic : Malcolm Bourne. Food texture and viscosity: concept and measurement | Malcolm C Bourne | download | B–OK.

Download books for free. Find books. Aging decreases oral adaptation to food textures in healthy individuals, and oral impairments such as tooth loss can change eating behaviors.

Texture is assessed by Author: Kaoru Kohyama. Texture, Viscosity, and Food. DOI: /B/ In book: Food Texture and Viscosity (pp) Food texture can be manipulated by the addition of hydrocolloids in Author: Malcolm C. Bourne. Chapter 2 Physical Properties of Food Materials Physical Characteristics.

Physical characteristics of raw, unprocessed, as well as processed food materials include particle size and shape, particle and bulk density, porosity, and surface area. The size and shape of a raw food material can vary widely. The variation in shape of a. Genre/Form: Electronic books: Additional Physical Format: Print version: Bourne, Malcolm C.

Food Texture and Viscosity: Concept and Measurement. Oxford: Elsevier. 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 revised edition contains approximately 30% new material, including two new chapters on physics and texture.

Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured.

The. Open Library is an open, editable library catalog, building towards a web page for every book ever published.

Food texture and viscosity by Malcolm C. Bourne,Academic Press edition, in EnglishCited by:   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 4/5(1). Description. Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured.

The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture Edition: 1. book Food texture and viscosity: concept and measurement Malcolm C Bourne Published in in San Diego Calif) by Academic pressCited by: 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.Food texture and rheology: A tutorial review | Rajendra P. Borwankar | download | BookSC. Download books for free.

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