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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 design and optimization / / edited by Yadunandan Dar and Joseph Light
| Food texture design and optimization / / edited by Yadunandan Dar and Joseph Light |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons, , 2014 |
| Descrizione fisica | 1 online resource (667 pages) : illustrations |
| Disciplina | 664/.072 |
| Collana | IFT Press Series |
| Soggetto topico | Food texture |
| ISBN |
1-5231-1018-X
1-118-76599-0 1-118-76561-3 1-118-76612-1 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910208817103321 |
| West Sussex, England : , : John Wiley & Sons, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food texture design and optimization / / edited by Yadunandan Dar and Joseph Light
| Food texture design and optimization / / edited by Yadunandan Dar and Joseph Light |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | West Sussex, England : , : John Wiley & Sons, , 2014 |
| Descrizione fisica | 1 online resource (667 pages) : illustrations |
| Disciplina | 664/.072 |
| Collana | IFT Press Series |
| Soggetto topico | Food texture |
| ISBN |
1-5231-1018-X
1-118-76599-0 1-118-76561-3 1-118-76612-1 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910828279603321 |
| West Sussex, England : , : John Wiley & Sons, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Future Foods / / edited by Heimo Mikkola
| Future Foods / / edited by Heimo Mikkola |
| Pubbl/distr/stampa | Rijeka, Croatia : , : IntechOpen, , 2017 |
| Descrizione fisica | 1 online resource (194 pages) : illustrations |
| Disciplina | 664.0 |
| Soggetto topico | Food texture |
| ISBN | 953-51-3552-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910251412803321 |
| Rijeka, Croatia : , : IntechOpen, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Journal of texture studies
| Journal of texture studies |
| Pubbl/distr/stampa | [Oxford], : Blackwell Pub |
| Disciplina | 664.02 |
| Soggetto topico |
Food texture
Rheology Pharmacy Drug Stability - standards Food Analysis |
| Soggetto genere / forma | Periodical |
| ISSN | 1745-4603 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996211395003316 |
| [Oxford], : Blackwell Pub | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Journal of texture studies
| Journal of texture studies |
| Pubbl/distr/stampa | [Oxford], : Blackwell Pub |
| Descrizione fisica | 1 online resource |
| Disciplina | 664.02 |
| Soggetto topico |
Food texture
Rheology Pharmacy Drug Stability - standards Food Analysis Aliments - Texture Rhéologie Aliments - Analyse Rhéologie (Biologie) Aliments Reologia |
| Soggetto genere / forma |
Periodical
periodicals. Periodicals. Périodiques. Revistes electròniques. |
| ISSN | 1745-4603 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910134175603321 |
| [Oxford], : Blackwell Pub | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
| Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen |
| Autore | Mouritsen Ole G. |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , 2017 |
| Descrizione fisica | 1 online resource (372 pages) : color illustrations, photographs |
| Disciplina | 664/.072 |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Food texture
Taste Food - Sensory evaluation Food preferences Cooking |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-231-54324-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Preface -- Acknowledgments -- 1. The Complex Universe of Taste and Flavor -- 2. What Makes Up Our Food? -- 3. The Physical Properties of Food: Form, Structure, and Texture -- 4. Texture and Mouthfeel -- 5. Playing Around with Mouthfeel -- 6. Making Further Inroads into the Universe of Texture -- 7. Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Glossary -- Bibliography -- Illustration Credits -- Index |
| Record Nr. | UNINA-9910466080903321 |
|
Mouritsen Ole G.
|
||
| New York : , : Columbia University Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
| Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen |
| Autore | Mouritsen Ole G. |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , 2017 |
| Descrizione fisica | 1 online resource (372 pages) : color illustrations, photographs |
| Disciplina | 664/.072 |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Food texture
Taste Food - Sensory evaluation Food preferences Cooking |
| ISBN | 0-231-54324-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Preface -- Acknowledgments -- 1. The Complex Universe of Taste and Flavor -- 2. What Makes Up Our Food? -- 3. The Physical Properties of Food: Form, Structure, and Texture -- 4. Texture and Mouthfeel -- 5. Playing Around with Mouthfeel -- 6. Making Further Inroads into the Universe of Texture -- 7. Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Glossary -- Bibliography -- Illustration Credits -- Index |
| Altri titoli varianti | Mouth feel |
| Record Nr. | UNINA-9910792636603321 |
|
Mouritsen Ole G.
|
||
| New York : , : Columbia University Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen
| Mouthfeel : how texture makes taste / / Ole G. Mouritsen and Klavs Styrbæk ; translated and adapted by Mariela Johansen |
| Autore | Mouritsen Ole G. |
| Pubbl/distr/stampa | New York : , : Columbia University Press, , 2017 |
| Descrizione fisica | 1 online resource (372 pages) : color illustrations, photographs |
| Disciplina | 664/.072 |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Food texture
Taste Food - Sensory evaluation Food preferences Cooking |
| ISBN | 0-231-54324-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- Preface -- Acknowledgments -- 1. The Complex Universe of Taste and Flavor -- 2. What Makes Up Our Food? -- 3. The Physical Properties of Food: Form, Structure, and Texture -- 4. Texture and Mouthfeel -- 5. Playing Around with Mouthfeel -- 6. Making Further Inroads into the Universe of Texture -- 7. Why Do We Like the Food That We Do? -- Epilogue: Mouthfeel and a Taste for Life -- Glossary -- Bibliography -- Illustration Credits -- Index |
| Altri titoli varianti | Mouth feel |
| Record Nr. | UNINA-9910817189203321 |
|
Mouritsen Ole G.
|
||
| New York : , : Columbia University Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food texture
(13)
- Food - Analysis (4)
- Cooking (3)
- Food - Sensory evaluation (3)
- Food preferences (3)