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Food Science and Technology Ser.: Food Texture and Viscosity : Concept and Measurement by Malcolm Bourne (2002, Hardcover, Revised edition)

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Author: Malcolm Bourne ISBN 10: 0121190625. Publisher: Academic Press ISBN 13: 9780121190620. Will be clean, not soiled or stained. Books will be free of page markings.

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Product Information

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, 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

Product Identifiers

Publisher
Elsevier Science & Technology
ISBN-10
0121190625
ISBN-13
9780121190620
eBay Product ID (ePID)
1151597

Product Key Features

Author
Malcolm Bourne
Publication Name
Food Texture and Viscosity : Concept and Measurement
Format
Hardcover
Language
English
Features
Revised
Series
Food Science and Technology Ser.
Publication Year
2002
Type
Textbook
Number of Pages
416 Pages

Dimensions

Item Length
9.7in
Item Width
7.4in
Item Weight
41.8 Oz

Additional Product Features

Lc Classification Number
Tx531.B685 2002
Edition Description
Revised Edition
Edition Number
2
Reviews
"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, "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, "...if you work on food texture and do not have the first edition, then do buy this book!" -FOOD TECHNOLOGY (December 2003) "Bourne's definitions are well written and easy to understand." -E Streams (June 2003) "...recommended for students and professionals in academia and industry." -LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE(March2003) "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, "...if you work on food texture and do not have the first edition, then do buy this book!" -FOOD TECHNOLOGY (December 2003) "Bourne's definitions are well written and easy to understand." -E Streams (June 2003) "...recommended for students and professionals in academia and industry." -LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE(March2003) "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 "I stumbled across Food Texture and Viscosity: Concept and Measurement, a 2002 title written by Malcolm Bourne and published by Academic Press, while trying to work out what on earth a Boucher Electronic Jelly Tester could possibly be. For those of you who would also like to know, all I can tell you is that it is no longer manufactured, but that in its place, Bourne recommends using a Stevens LFRA Texture Analyzer. Thus hooked, I read on, eager to learn more about these mysterious food measuring devices."--Good.com, "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
Table of Content
1. Texture, Viscosity and Food 2. Texture-Body Interactions 3. Physics and Texture 4. Principles of Objective Texture Measurement 5. Practise of Objective Texture Measurement 6. Viscosity Measurement 7. Sensory Methods of Texture and Viscosity Measurement 8. Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity 9. Selection of a Suitable Test Procedure Appendix I - Suppliers of Texture and Viscosity Measuring Instruments II - Effect of Temperature on Texture Measurements III - Conditions of Testing Foods using the TA.XT2 Texture Analyser
Copyright Date
2003
Target Audience
Scholarly & Professional
Topic
Food Science
Lccn
2001-097268
Dewey Decimal
664/.117
Dewey Edition
22
Illustrated
Yes
Genre
Technology & Engineering

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Picture 1 of 1

Food Science and Technology Ser.: Food Texture and Viscosity : Concept and Measurement by Malcolm Bourne (2002, Hardcover, Revised edition)

About this product

Product Information

Product Identifiers

Product Key Features

Dimensions

Additional Product Features

All listings for this product

item 1 Food Texture and Viscosity: Concept and Measurement (Food Science and Technolog

item 2 Food Texture and Viscosity: Concept and Measurement by Malcolm Bourne: Used

item 3 Food Texture and Viscosity: Concept and Measure, Bourne.=

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