Food Texture and Viscosity by Malcolm Bourne

Food Texture and Viscosity by Malcolm Bourne

Drawing together literature from a variety of fields, this work includes a brief history of food texture and viscosity 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, and more.

"Bourne's definitions are well written and easy to understand..this is an excellent resource for a description of how foods are tested and the precision and accuracy of each test.... useful for specificity of the types of tests and equipment used and just what they describe. Recommended." --E STREAMS (June 2003) "...recommended for students and professionals in academia and industry, in particular for food technologists interested in measuring, controlling and understanding food texture." --LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE (March 2003) "The book very readable and provides a lot of information. It covers the whole range of topics related to food texture measurements ranging from sensoric product evaluation to instrumental evaluation in industry and at research centres. ...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

Malcolm Bourne is a nominee for President of the Institute of Food Technologists (IFT) and has earned recognition for his work in industry and academia. He is Editor-in-Chief of the Journal of Texture Studies, and is seen by many as one of the world's leading experts in this field.

SKU	Unavailable
ISBN 13	9780121190620
ISBN 10	0121190625
Title	Food Texture and Viscosity
Author	Malcolm Bourne
Series	Food Science And Technology
Condition	Unavailable
Binding Type	Hardback
Publisher	Elsevier Science Publishing Co Inc
Year published	2002-03-25
Number of pages	416
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.