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Food Texture and Viscosity
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Editorial Reviews
Review
"...a must for everybody working in the field of texture assessment both in industry and in food science laboratories." -- JOURNAL OF SENSORY STUDIES
"...recommended for students and professionals in academia and industry." -- Lebensmittel-Wissenschaft und-Technologie, March 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 (March 2003)
"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 -- Review
"Bourne's definitions are well written and easy to understand." -- E STREAMS, JUNE 2003
Review
"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
See all Editorial Reviews
"...a must for everybody working in the field of texture assessment both in industry and in food science laboratories." -- JOURNAL OF SENSORY STUDIES
"...recommended for students and professionals in academia and industry." -- Lebensmittel-Wissenschaft und-Technologie, March 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 (March 2003)
"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 -- Review
"Bourne's definitions are well written and easy to understand." -- E STREAMS, JUNE 2003
Review
"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
See all Editorial Reviews
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Inside This Book
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First Sentence:
The four principal quality factors in foods are the following. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
diam tip, cell fragility method, imperfect squeezing flow viscometry, profile ballot, puncture principle, puncture tester, yield point force, texture profile parameters, punch perimeter, profile score sheet, texture measuring system, puncture force, food texture measurements, tip puncture, texture profile panel, bending rig, texture profile analysis, shear press, chewing rate, extrusion cell, cylinder probe, extrusion test, back extrusion, food theology, food rheology Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Institute of Food Technologists, New York, Warner Bratzler, Texture Press, Food Sci, Texture Analyzer, Bostwick Consistometer, Gold Medal, White Stilton, Scott Blair, Society of Rheology, Academic Press, American Association of Cereal Chemists, Reidel Publ, Armour Tenderometer, Product Brand, Product Type, Elsevier Applied Science, Manufacturer Sample, Mogen David, Ottawa Texture Measuring System, Room Source, General Foods Texturometer, Mechanical Gumminess New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
The four principal quality factors in foods are the following. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
diam tip, cell fragility method, imperfect squeezing flow viscometry, profile ballot, puncture principle, puncture tester, yield point force, texture profile parameters, punch perimeter, profile score sheet, texture measuring system, puncture force, food texture measurements, tip puncture, texture profile panel, bending rig, texture profile analysis, shear press, chewing rate, extrusion cell, cylinder probe, extrusion test, back extrusion, food theology, food rheology Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, Institute of Food Technologists, New York, Warner Bratzler, Texture Press, Food Sci, Texture Analyzer, Bostwick Consistometer, Gold Medal, White Stilton, Scott Blair, Society of Rheology, Academic Press, American Association of Cereal Chemists, Reidel Publ, Armour Tenderometer, Product Brand, Product Type, Elsevier Applied Science, Manufacturer Sample, Mogen David, Ottawa Texture Measuring System, Room Source, General Foods Texturometer, Mechanical Gumminess New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
Citations (learn more)
This book cites 73
books:
See all 73 books this book cites
36
books
cite this book:
See all 36 books citing this book
- Texture Measurements of Foods: Psychophysical Fundamentals: Sensory, Mechanical and Chemical Procedures, and Their Relationships by A. Kramer on 6 pages
- Engineering Properties of Foods, Third Edition (Food Science and Technology) by M. A. Rao on page 65, page 108, and Back Matter
- Microstructural Principles of Food Processing Engineering (Food Engineering Series) by José Miguel Aguilera on page 24, page 33, and Back Matter
- Viscoelastic Properties of Foods (Elsevier Applied Food Science Series) by M. A. Rao on page 33, page 108, and Back Matter
- An Introduction to Rheology (Rheology Series) by H.A. Barnes on page 33, page 108, and Back Matter
See all 73 books this book cites
- Cheese Rheology and Texture by Sandaram Gunasekaran on page 107, page 176, and page 324
- The Nutrition Transition: Diet and Disease in the Developing World (Food Science and Technology International) by Benjamin Caballero in Back Matter, and page
- Texture in Food: Volume 1: Semi-Solid Foods by Brian M. McKenna on page 32, and page 420
- Nondestructive Food Evaluation: Techniques to Anyaluze Properties and Quality (Food Science and Technology) by Gunasekaran on page 281, and page 325
- Postharvest Handling: A Systems Approach (Food Science and Technology) by Robert L. Shewfelt on page 119, and Back Matter
See all 36 books citing this book
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