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Food texture and viscosity [[electronic resource] ] : concept and measurement / / Malcolm C. Bourne
| Food texture and viscosity [[electronic resource] ] : concept and measurement / / Malcolm C. Bourne |
| Autore | Bourne Malcolm C |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | San Diego, : Academic Press, c2002 |
| Descrizione fisica | 1 online resource (446 p.) |
| Disciplina | 664/.117 |
| Collana | Food science and technology international series |
| Soggetto topico |
Food texture
Viscosity Food - Analysis |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-00498-7
9786611004989 0-08-049133-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Chapter 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 Factors 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 Chemical 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 Modes 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 The Texture Profile as an Objective Method |
| Record Nr. | UNINA-9910458666503321 |
Bourne Malcolm C
|
||
| San Diego, : Academic Press, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food texture and viscosity [[electronic resource] ] : concept and measurement / / Malcolm C. Bourne
| Food texture and viscosity [[electronic resource] ] : concept and measurement / / Malcolm C. Bourne |
| Autore | Bourne Malcolm C |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | San Diego, : Academic Press, c2002 |
| Descrizione fisica | 1 online resource (446 p.) |
| Disciplina | 664/.117 |
| Collana | Food science and technology international series |
| Soggetto topico |
Food texture
Viscosity Food - Analysis |
| ISBN |
1-281-00498-7
9786611004989 0-08-049133-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Chapter 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 Factors 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 Chemical 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 Modes 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 The Texture Profile as an Objective Method |
| Record Nr. | UNINA-9910784642303321 |
|
Bourne Malcolm C
|
||
| San Diego, : Academic Press, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food texture and viscosity : concept and measurement / / Malcolm C. Bourne
| Food texture and viscosity : concept and measurement / / Malcolm C. Bourne |
| Autore | Bourne Malcolm C |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | San Diego, : Academic Press, c2002 |
| Descrizione fisica | 1 online resource (446 p.) |
| Disciplina | 664/.117 |
| Collana | Food science and technology international series |
| Soggetto topico |
Food texture
Viscosity Food - Analysis |
| ISBN |
1-281-00498-7
9786611004989 0-08-049133-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
Chapter 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 Factors 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 Chemical 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 Modes 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 The Texture Profile as an Objective Method |
| Record Nr. | UNINA-9910826860103321 |
|
Bourne Malcolm C
|
||
| San Diego, : Academic Press, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nondestructive testing of food quality [[electronic resource] /] / editors, Joseph Irudayaraj, Christoph Reh
| Nondestructive testing of food quality [[electronic resource] /] / editors, Joseph Irudayaraj, Christoph Reh |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub./IFT Press, 2008 |
| Descrizione fisica | 1 online resource (382 p.) |
| Disciplina | 664/.117 |
| Altri autori (Persone) |
IrudayarajJoseph <1961->
RehChristoph |
| Collana | IFT Press series |
| Soggetto topico |
Food adulteration and inspection
Food industry and trade - Quality control Food - Quality |
| ISBN |
1-281-45041-3
9786611450410 0-470-38831-5 1-61583-094-4 0-470-38828-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Nondestructive Testing of Food Quality; Contents; Contributors; Preface; Chapter 1. An Overview of Nondestructive Sensor Technology in Practice: The User's View; Chapter 2. The Influence of Reference Methods on the Calibration of Indirect Methods; Chapter 3. Ultrasound: New Tools for Product Improvement; Chapter 4. Use of Near Infrared Spectroscopy in the Food Industry; Chapter 5. Application of Mid-infrared Spectroscopy to Food Processing Systems; Chapter 6. Applications of Raman Spectroscopy for Food Quality Measurement; Chapter 7. Particle Sizing in the Food and Beverage Industry
Chapter 8. Online Image Analysis of Particulate MaterialsChapter 9. Recent Advances in Nondestructive Testing with Nuclear Magnetic Resonance; Chapter 10. Electronic Nose Applications in the Food Industry; Chapter 11. Biosensors: A Theoretical Approach to Understanding Practical Systems; Chapter 12. Techniques Based on the Measurement of Electrical Permittivity; Index |
| Record Nr. | UNINA-9910143826903321 |
| Ames, Iowa, : Blackwell Pub./IFT Press, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nondestructive testing of food quality [[electronic resource] /] / editors, Joseph Irudayaraj, Christoph Reh
| Nondestructive testing of food quality [[electronic resource] /] / editors, Joseph Irudayaraj, Christoph Reh |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub./IFT Press, 2008 |
| Descrizione fisica | 1 online resource (382 p.) |
| Disciplina | 664/.117 |
| Altri autori (Persone) |
IrudayarajJoseph <1961->
RehChristoph |
| Collana | IFT Press series |
| Soggetto topico |
Food adulteration and inspection
Food industry and trade - Quality control Food - Quality |
| ISBN |
1-281-45041-3
9786611450410 0-470-38831-5 1-61583-094-4 0-470-38828-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Nondestructive Testing of Food Quality; Contents; Contributors; Preface; Chapter 1. An Overview of Nondestructive Sensor Technology in Practice: The User's View; Chapter 2. The Influence of Reference Methods on the Calibration of Indirect Methods; Chapter 3. Ultrasound: New Tools for Product Improvement; Chapter 4. Use of Near Infrared Spectroscopy in the Food Industry; Chapter 5. Application of Mid-infrared Spectroscopy to Food Processing Systems; Chapter 6. Applications of Raman Spectroscopy for Food Quality Measurement; Chapter 7. Particle Sizing in the Food and Beverage Industry
Chapter 8. Online Image Analysis of Particulate MaterialsChapter 9. Recent Advances in Nondestructive Testing with Nuclear Magnetic Resonance; Chapter 10. Electronic Nose Applications in the Food Industry; Chapter 11. Biosensors: A Theoretical Approach to Understanding Practical Systems; Chapter 12. Techniques Based on the Measurement of Electrical Permittivity; Index |
| Record Nr. | UNISA-996199132603316 |
| Ames, Iowa, : Blackwell Pub./IFT Press, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Nondestructive testing of food quality / / editors, Joseph Irudayaraj, Christoph Reh
| Nondestructive testing of food quality / / editors, Joseph Irudayaraj, Christoph Reh |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub./IFT Press, 2008 |
| Descrizione fisica | 1 online resource (382 p.) |
| Disciplina | 664/.117 |
| Altri autori (Persone) |
IrudayarajJoseph <1961->
RehChristoph |
| Collana | IFT Press series |
| Soggetto topico |
Food adulteration and inspection
Food industry and trade - Quality control Food - Quality |
| ISBN |
1-281-45041-3
9786611450410 0-470-38831-5 1-61583-094-4 0-470-38828-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Nondestructive Testing of Food Quality; Contents; Contributors; Preface; Chapter 1. An Overview of Nondestructive Sensor Technology in Practice: The User's View; Chapter 2. The Influence of Reference Methods on the Calibration of Indirect Methods; Chapter 3. Ultrasound: New Tools for Product Improvement; Chapter 4. Use of Near Infrared Spectroscopy in the Food Industry; Chapter 5. Application of Mid-infrared Spectroscopy to Food Processing Systems; Chapter 6. Applications of Raman Spectroscopy for Food Quality Measurement; Chapter 7. Particle Sizing in the Food and Beverage Industry
Chapter 8. Online Image Analysis of Particulate MaterialsChapter 9. Recent Advances in Nondestructive Testing with Nuclear Magnetic Resonance; Chapter 10. Electronic Nose Applications in the Food Industry; Chapter 11. Biosensors: A Theoretical Approach to Understanding Practical Systems; Chapter 12. Techniques Based on the Measurement of Electrical Permittivity; Index |
| Record Nr. | UNINA-9910825567303321 |
| Ames, Iowa, : Blackwell Pub./IFT Press, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||