rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food texture and viscosity
    sub title: concept and measurement
  name:
    name part: Bourne, Malcolm C.
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: xx
    place:
      place term: Place of publication not identified]
    publisher: Academic Press
    date issued: 1982
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  abstract: Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food, objective methods of texture measurements, commercially available instruments and their uses, various types of viscous flow, and sensory methods for measuring texture and viscosity. An appendix lists names and addresses of suppliers for anyone interested in purchasing equipment. Incorporating material from numerous sources across a wide range of disciplines, this book will prove valuable to students, faculty, researchers, and anyone working in food technology and sensory evaluation.
  table of contents: Front Cover; Food Texture and Viscosity: Concept and Measurement; Copyright Page; Table of Contents; Preface; Chapter 1. Texture, Viscosity, and Food; Importance of Textural Properties; The Status of Food Texture Measurements; Definition of Texture; Other Definitions; Texture versus Viscosity; Texture and Food; Rheology and Texture; Early History; Suggestions for Further Reading; Chapter 2. Body-Texture Interactions; Some Definitions; The Sequence of Mastication; Rate of Compression between the Teeth; Soothing Effect of Mastication; Saliva; Forces Generated between the Teeth
  table of contents: Reasons for Masticating FoodNonoral Methods for Sensing Texture; Chapter 3. Principles of Objective Texture Measurement; Introduction; Force Measuring Instruments; Distance Measuring Instruments; Area and Volume Measuring Instruments; Time Measuring Instruments; Work, Energy, and Power Measuring Instruments; Ratio Measuring Techniques; Multiple Variable Instruments; Units of Measurement; Chemical Analysis; Miscellaneous Methods; Multiple Measuring Instruments; Chapter 4. Practice of Objective Texture Measurement; Introduction; Force Measuring Instruments; Compression-Extrusion Testers
  table of contents: Shear TestingTorsion Devices; Bending; Tensile Testers; Distance Measuring Instruments; Volume Measuring Instruments; Time Measuring Instruments; Miscellaneous Methods; Multiple Measuring Instruments; Chapter 5. Viscosity and Consistency; Introduction; Factors Affecting Viscosity; Types of Viscous Behavior; The General Equation for Viscosity; Other Flow Equations; Time Dependency; Methods for Measuring Viscosity; Use of One-Point Measurements for Non-Newtonian Fluids; Chapter 6. Sensory Methods of Texture and Viscosity Measurement; Introduction; Importance of Sensory Evaluation
  table of contents: Sensory Texture ProfilingVariations on the Texture Profile Technique; The Texture Profile as an Objective Method; Correlations between Subjective and Objective Measurements; Nonoral Methods of Sensory Measurement; Chapter 7. Selection of a Suitable Test Procedure; Introduction; Factors to Be Considered; Preparation of the Sample; Appendix: Suppliers of Texture and Viscosity Measuring Instruments; References; Index
  note: Bourne, Malcolm C.
  note: Includes bibliographical references (pages 303-319) and index.
  subject:
    topic: Food texture
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Viscosity
  subject:
    topic: Food Analysis
  subject:
    topic: Food-Processing Industry
  subject:
    topic: Viscosity
  subject:
    topic: Aliments
    topic: Texture
  subject:
    topic: Aliments
    topic: Analyse
  subject:
    topic: Viscosité
  subject:
    topic: viscosity
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Food texture
  subject:
    topic: Viscosity
  subject:
    topic: Viskosität
  subject:
    topic: Lebensmittel
  subject:
    topic: Textur
  subject:
    topic: Aliments
    topic: Texture
  subject:
    topic: Aliments
    topic: Analyse sensorielle
  subject:
    topic: Viscosité
  classification: TX531 .F66 1982eb
  classification: 641.3
  classification: TX 531 B775f 1982
  related item:
    title info:
      title: Food texture and viscosity
    name:
      name part: Bourne, Malcolm C.
    origin info:
      publisher: New York : Academic Press, ©1982
    identifier: (DLC) 82006711
    identifier: (OCoLC)8389568
  related item:
    title info:
      title: Food science and technology (Academic Press)
  identifier: 0121190609
  identifier: 9780121190606
  identifier: 9780323139236
  identifier: 032313923X
  identifier: 1299284361
  identifier: 9781299284364
  identifier: 1299224776
  identifier: 9781299224773
  identifier: 82006711
  identifier: 459686 MIL
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: OPELS
    record creation date: 121119
    record change date: 20260326193123.0
    record identifier: in00005750710
    language of cataloging:
      language term: eng