محصولات غذایی بافت و گرانروی: مفهوم و اندازه گیری (حجم در مواد غذایی علوم و فناوری سری بین المللی) (علوم و صنایع غذایی) Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
- نوع فایل : کتاب
- زبان : انگلیسی
- نویسنده : Malcolm Bourne
- چاپ و سال / کشور: 2002
- شابک / ISBN : 0121190625, 9780121190620, 9780080491332
Description
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
