Food Texturology: Measurement and Perception of Food Textural Properties, Kartoniert / Broschiert
Food Texturology: Measurement and Perception of Food Textural Properties
(soweit verfügbar beim Lieferanten)
- Herausgeber:
- Andrew Rosenthal, Jianshe Chen
- Verlag:
- Springer, 12/2024
- Einband:
- Kartoniert / Broschiert
- Sprache:
- Englisch
- ISBN-13:
- 9783031419027
- Artikelnummer:
- 12146657
- Umfang:
- 480 Seiten
- Nummer der Auflage:
- 24002
- Ausgabe:
- Second Edition 2024
- Gewicht:
- 895 g
- Maße:
- 254 x 178 mm
- Stärke:
- 26 mm
- Erscheinungstermin:
- 22.12.2024
- Hinweis
-
Achtung: Artikel ist nicht in deutscher Sprache!
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Klappentext
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.
