عنوان

Texture in food

(Number (ISBN

0203023951

(Number (ISBN

1613444109

(Number (ISBN

1855738368

(Number (ISBN

9780203023952

(Number (ISBN

9781613444108

(Number (ISBN

9781855738362

Erroneous ISBN

0849325374

Erroneous ISBN

1855737248

Erroneous ISBN

9780849325373

Erroneous ISBN

9781855737242

Number

b786083

Title Proper

Texture in food

General Material Designation

[Book]

First Statement of Responsibility

edited by David Kilcast.

Volume Designation

Volume 2,dollar5Solid foods /

Place of Publication, Distribution, etc.

Cambridge :

Name of Publisher, Distributor, etc.

Woodhead,

Date of Publication, Distribution, etc.

2004.

Specific Material Designation and Extent of Item

1 online resource (xxii, 537 pages) :

Other Physical Details

illustrations.

Series Title

Woodhead Publishing in food science and technology

Text of Note

Includes bibliographical references and index.

Text of Note

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. Reviews developments in measuring the texture of solid foodsExamines the influences on texture and ways of maintaining textural propertiesWritten by an expert team of authors.

Title

Texture in food. Volume 2, Solid foods.

International Standard Book Number

0849325374

Food-- Analysis.

Food texture.

Food-- Analysis.

Food texture.

TECHNOLOGY & ENGINEERING-- Food Science.

TEC-- 012000

Number

Edition

Class number

Book number

Kilcast, David.

Date of Transaction

20201206235451.0

Cataloguing Rules (Descriptive Conventions))

pn

Electronic name

[Book]

Y