Food Texture and Viscosity: Concept and Measurement

Malcolm Bourne

Anno: 2002
Rilegatura: Hardback
Pagine: 416 p.
Testo in English
Dimensioni: 246 x 189 mm
Peso: 1180 gr.
  • EAN: 9780121190620
pagabile con 18App pagabile con Carta del Docente

Articolo acquistabile con 18App e Carta del Docente

€ 119,58

€ 132,87

Risparmi € 13,29 (10%)

Venduto e spedito da IBS

120 punti Premium

Disponibile in 5 gg lavorativi

Quantità:

Altri venditori

Mostra tutti (2 offerte da 129,50 €)

Descrizione

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.