Texture in Food (ePub)
Solid Foods
(Sprache: Englisch)
Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in...
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Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality.
The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food.
Texture in food Volume 2: Solid foods is a standard reference for the food industry. It is accompanied by a companion volume on the texture of semi-solid foods.
The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture. It includes chapters on force/deformation and sound input techniques, near infrared spectroscopy (NIR), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The final part examines how the texture of particular foods may be better understood and improved. A number of chapters review ways of controlling the texture of fruits and vegetables, including the role of plant structure and compounds, the handling of raw materials and technologies such as freezing and vacuum infusion. A final group of chapters discuss the texture of cereal foods, including bread, rice, pasta and fried food.
Texture in food Volume 2: Solid foods is a standard reference for the food industry. It is accompanied by a companion volume on the texture of semi-solid foods.
- Reviews developments in measuring the texture of solid foods
- Examines the influences on texture and ways of maintaining textural properties
- Written by an expert team of authors
Autoren-Porträt
Dr David Kilcast is a consultant in Sensory Quality.
Bibliographische Angaben
- 2004, 560 Seiten, Englisch
- Herausgegeben: David Kilcast
- Verlag: Elsevier Science & Techn.
- ISBN-10: 1855738368
- ISBN-13: 9781855738362
- Erscheinungsdatum: 14.04.2004
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Grösse: 7.76 MB
- Mit Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
Kopierschutz
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Pressezitat
…a very useful guide for anybody in the field of food science who is or would like to be involved in texture related studies., International Journal of Food Science and Technology…this book is a timely and noteworthy presentation by many experts in the field of food texture studies.
…strongly recommend this book to anyone in academia or industry., Institute of Chemical Engineers
…distinguished editor and international team of contributors, Textute in food summarises the wealth of recent research on what influences texture in solid foods, and how in can be controlled to maximise product quality., Chemistry and Industry
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