ISBN: 9783031418990 - food texturology: measurement and perception of food textural properties (16 risultati)

Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Gebunden. Condizione: New.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation betweenthem. The book has been divided intofoursections:Fundamentals,Sensory and Human Interactions, Instrumental Analysis, andFood Products. Essentially we coverthe techniques used for measuring food texture, and then applythemto thedifferentproductgroups.Readers of the first edition will notice the title has changed, with the adoption of the termtexturology. In the long history of food texture research,texturologyhas been occasionally used in literature. The termtexturologyhas not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g.psychophysics,tribology, oral processing, texture mapsand special foods for dysphagia patients). It includes an exposé of the instrumentsto measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties).Additionally,itamendsomissions from the first edition such as dairy products;fish;bakery products; and, sugar confectionery, asproductgroups.All in allit isexpanded andupdatedin its coverage of food texturology, as a coherentscientific discipline.…

Condizione: New.

Hardcover. Condizione: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability. …

Hardcover. Condizione: Brand New. 2nd edition. 478 pages. 10.00x7.01x10.00 inches. In Stock.

Condizione: new. Questo è un articolo print on demand.

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation betweenthem. The book has been divided intofoursections:Fundamentals,Sensory and Human Interactions, Instrumental Analysis, andFood Products. Essentially we coverthe techniques used for measuring food texture, and then applythemto thedifferentproductgroups.Readers of the first edition will notice the title has changed, with the adoption of the termtexturology. In the long history of food texture research,texturologyhas been occasionally used in literature. The termtexturologyhas not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g.psychophysics,tribology, oral processing, texture mapsand special foods for dysphagia patients). It includes an exposé of the instrumentsto measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties).Additionally,itamendsomissions from the first edition such as dairy products;fish;bakery products; and, sugar confectionery, asproductgroups.All in allit isexpanded andupdatedin its coverage of food texturology, as a coherentscientific discipline. 464 pp. Englisch.…

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups.Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 480 pp. Englisch. …