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Description - Food Texture and Viscosity by Malcolm Bourne

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 interactions 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 per cent 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.

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Book Details

ISBN: 9780121190620
ISBN-10: 0121190625
Format: Hardback
(246mm x 189mm x mm)
Pages: 416
Imprint: Academic Press Inc
Publisher: Elsevier Science Publishing Co Inc
Publish Date: 14-Mar-2002
Country of Publication: United States

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Author Biography - Malcolm Bourne

Malcolm Bourne is a nominee for President of the Institute of Food Technologists (IFT) and has earned recognition for his work in industry and academia. He is Editor-in-Chief of the Journal of Texture Studies, and is seen by many as one of the world's leading experts in this field.