Food texture and viscosity : concept and measurement / Malcom C. Bourne.
Tipo de material:
TextoIdioma: Inglés Series Food Science and TechnologyDetalles de publicación: San Diego : Academic Press, c2002Edición: 2a edDescripción: 427 p. : fot., gráficosTema(s): Clasificación CDD: - 664 B 856
Contenidos:
Texture, viscosity and food -- Body texture inteactions -- Physics and texture -- Principles of objective texture measurement -- Practice of objective texture measurement -- Viscosity measurement -- Sensory methods of texture and viscosity measurement -- Correlation between physical measurements and sensory assessments of texture and viscosity -- Selection of a suitable test procedure -- Suppliers of texture and viscosity measuring instruments -- Effect of temperature on texture measurements -- Guidelines and conditions for testing foods -- Examples of sensory texture profiles.
| Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Signatura topográfica | Copia número | Estado | Fecha de vencimiento | Código de barras | Reserva de ítems | |
|---|---|---|---|---|---|---|---|---|---|---|
Libro : Préstamo diario y de fin de semana
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Biblioteca Puiggrós | Biblioteca Puiggrós | Colección General | 664 B 856 ej. 1 (Navegar estantería(Abre debajo)) | 1 | Disponible | 007328 |
Total de reservas: 0
Texture, viscosity and food -- Body texture inteactions -- Physics and texture -- Principles of objective texture measurement -- Practice of objective texture measurement -- Viscosity measurement -- Sensory methods of texture and viscosity measurement -- Correlation between physical measurements and sensory assessments of texture and viscosity -- Selection of a suitable test procedure -- Suppliers of texture and viscosity measuring instruments -- Effect of temperature on texture measurements -- Guidelines and conditions for testing foods -- Examples of sensory texture profiles.
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