Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Food oral processing [[electronic resource] ] : fundamentals of eating and sensory perception / / edited by Jianshe Chen, Lina Engelen
| Food oral processing [[electronic resource] ] : fundamentals of eating and sensory perception / / edited by Jianshe Chen, Lina Engelen |
| Pubbl/distr/stampa | Chichester, U.K., : Wiley Blackwell, 2012 |
| Descrizione fisica | 1 online resource (412 p.) |
| Disciplina | 612.31 |
| Altri autori (Persone) |
ChenJianshe <1961->
EngelenLina |
| Soggetto topico |
Ingestion
Drinking (Physiology) Food habits Taste |
| ISBN |
1-283-44912-9
9786613449122 1-4443-6094-9 1-4443-6091-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Oral anatomy and physiology -- pt. 2. Food oral management -- pt. 3. Food oral processing and sensory perception -- pt. 4. Principles and practices of instrumental characterisation for eating and sensory perception studies -- pt. 5. Applications and new product developments. |
| Record Nr. | UNINA-9910139696103321 |
| Chichester, U.K., : Wiley Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food oral processing : fundamentals of eating and sensory perception / / edited by Jianshe Chen, Lina Engelen
| Food oral processing : fundamentals of eating and sensory perception / / edited by Jianshe Chen, Lina Engelen |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chichester, U.K., : Wiley Blackwell, 2012 |
| Descrizione fisica | 1 online resource (412 p.) |
| Disciplina | 612.31 |
| Altri autori (Persone) |
ChenJianshe <1961->
EngelenLina |
| Soggetto topico |
Ingestion
Drinking (Physiology) Food habits Taste |
| ISBN |
1-283-44912-9
9786613449122 1-4443-6094-9 1-4443-6091-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Oral anatomy and physiology -- pt. 2. Food oral management -- pt. 3. Food oral processing and sensory perception -- pt. 4. Principles and practices of instrumental characterisation for eating and sensory perception studies -- pt. 5. Applications and new product developments. |
| Record Nr. | UNINA-9910810218803321 |
| Chichester, U.K., : Wiley Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food Texturology : Measurement and Perception of Food Textural Properties / / Andrew Rosenthal and Jianshe Chen, editors
| Food Texturology : Measurement and Perception of Food Textural Properties / / Andrew Rosenthal and Jianshe Chen, editors |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer Nature Switzerland AG, , [2024] |
| Descrizione fisica | 1 online resource (XIV, 464 p. 174 illus., 119 illus. in color.) |
| Disciplina | 664.07 |
| Soggetto topico | Food texture |
| ISBN | 3-031-41900-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction to the Measurement of Sensory and Instrumental Food Texture -- Food structure as a foundation for food texture -- Food Texture Diagrams and Maps -- Oral Physiology and Mastication -- Psychophysics of texture perception -- Sensory scaling and measuring techniques -- The Meaning of Sensory and Consumer Terminology -- Consumer perception of food texture in relation to preferences and food intake -- Texture Analysers -- Rheometry and Rheological Characterisation -- Tribometers for studies of oral lubrication and sensory perception -- New in vitro and in situ instrumental approaches for food texture research -- Texture of vegetables and fruit -- Texture of Bakery Products -- Meat and reformed meat products -- Texture of Fish and Fish Products -- Texture of Dairy products -- Candy Texture (Sugar Confectionery) -- Starch, modified starch and extruded foods -- Hydrocolloids as Texture Modifiers -- Textural Aspects of Special Food for Dysphagia Patients. . |
| Record Nr. | UNINA-9910799494703321 |
| Cham, Switzerland : , : Springer Nature Switzerland AG, , [2024] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||