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在线 阅读 《Food Texture and Viscosity》
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 inter action s 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
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