LEADER 05416nam 22007094a 450 001 9910826860103321 005 20200520144314.0 010 $a1-281-00498-7 010 $a9786611004989 010 $a0-08-049133-2 035 $a(CKB)1000000000364616 035 $a(EBL)294600 035 $a(OCoLC)476059667 035 $a(SSID)ssj0000156618 035 $a(PQKBManifestationID)11946851 035 $a(PQKBTitleCode)TC0000156618 035 $a(PQKBWorkID)10129375 035 $a(PQKB)10883428 035 $a(MiAaPQ)EBC294600 035 $a(Au-PeEL)EBL294600 035 $a(CaPaEBR)ebr10186461 035 $a(CaONFJC)MIL100498 035 $a(PPN)164933638 035 $a(EXLCZ)991000000000364616 100 $a20011015d2002 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFood texture and viscosity $econcept and measurement /$fMalcolm C. Bourne 205 $a2nd ed. 210 $aSan Diego $cAcademic Press$dc2002 215 $a1 online resource (446 p.) 225 1 $aFood science and technology international series 300 $aDescription based upon print version of record. 311 $a1-4933-0016-4 311 $a0-12-119062-5 320 $aIncludes bibliographical references (p. [381]-413) and index. 327 $aFront Cover; Food Texture and Viscosity: Concept and Measurement; Copyright Page; Contents; Preface to the Second Edition; Chapter 1. Texture, Viscosity and Food; Introduction; Importance of Texture; The Vocabulary of Texture; Texture and Time of Day; Defective Textures; Textural Diversity; Status of Food Texture Measurements; Definitions of Texture; Texture-related Concepts and Their Definitions; Texture Versus Viscosity; Texture and Food Processing; Texture and Health; Texture and Structure; Rheology and Texture; Early History; Suggestions for Further Reading 327 $aChapter 2. Body-Texture InteractionsIntroduction; Importance of the Tactile Sense; Some Definitions; The Sequence of Mastication; Methods and Processes Used for Disintegration of Food; Rate of Compression between the Teeth; Soothing Effect of Mastication; Saliva; Forces Generated between the Teeth and Palate; Tracking Food Movement Within the Mouth; Reasons for Masticating Food; Nonoral Methods for Sensing Texture; Chapter 3. Physics and Texture; Introduction; Deformation; Effect of Lubrication; Time Aspects of Deformation; Materials Science; Creep Compliance; Viscosity 327 $aFactors Affecting ViscosityTypes of Viscous Behavior; The General Equation for Viscosity; Other Flow Equations; Time Dependency; Weissenberg Effect (Normal Force); Viscoelasticity; Small Amplitude Oscillatory Testing (SAOT); Mechanical Models; Fracture; Isotropy and Anisotropy; Units of Measurement; Suggestions for Further Reading; Chapter 4. Principles of Objective Texture Measurement; Introduction; Force Measuring Instruments; Distance Measuring Instruments; Time Measuring Instruments; Work, Energy and Power Measuring Instruments; Ratio Measuring Techniques; Multiple Variable Instruments 327 $aChemical AnalysisMiscellaneous Methods; Universal Testing Machines (UTM); Texture Profile Analysis (TPA); Accuracy and Precision of Measurement; Chapter 5. Practice of Objective Texture Measurement; Introduction; Force Measuring Instruments; Distance Measuring Instruments; Volume Measuring Instruments; Time Measuring Instruments; Miscellaneous Methods; Multiple Measuring Instruments; Chapter 6. Viscosity Measurement; Introduction; Capillary Type; Tube Viscometry; Orifice Type; Coaxial Rotational Viscometers; Cone and Plate and Parallel Plate Viscometers 327 $aModes of Operation of Rotational ViscometersOther Rotational Viscometers; Paddle Viscometry; Falling-Ball Viscometers; Oscillation Viscometry; Imperfect Lubricated Squeezing Flow; Back Extrusion Viscometry; Imitative Viscometers; Use of One-Point Measurements for Non-Newtonian Fluids; Suppliers of Rotational Viscometers; Chapter 7. Sensory Methods of Texture and Viscosity Measurement; Introduction; Importance of Sensory Evaluation; Sensory Texture Profiling; Variations on Sensory Texture Profile Analysis; Sensory TPA by Consumer Panels; Repeatability 327 $aThe Texture Profile as an Objective Method 330 $aDrawing together literature from a variety of fields, Food Texture and Viscosity, 2E, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more.This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory asse 410 0$aFood science and technology international series. 606 $aFood texture 606 $aViscosity 606 $aFood$xAnalysis 615 0$aFood texture. 615 0$aViscosity. 615 0$aFood$xAnalysis. 676 $a664/.117 700 $aBourne$b Malcolm C$017473 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910826860103321 996 $aFood texture and viscosity$9129574 997 $aUNINA