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Food Texture and Viscosity

Concept and Measurement

2nd Edition - March 14, 2002

Author: Malcolm Bourne

Language: English
Hardback ISBN:
9 7 8 - 0 - 1 2 - 1 1 9 0 6 2 - 0
eBook ISBN:
9 7 8 - 0 - 0 8 - 0 4 9 1 3 3 - 2

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 h… Read more

Food Texture and Viscosity

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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.