Food Texture: Measurement and Perception

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Springer, Feb 28, 1999 - Technology & Engineering - 311 pages
2 Reviews
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 those methods. The book has been divided into two sections. The first deals with perception of food texture and techniques for its measurement. The second focuses on individual groups of food commodities. The first section is interlaced with appropriate food-related examples to reinforce the applied nature of the subject.

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FAOBIB
English title: Food texture: measurement and perception. Authors: Rosenthal, aj. Publ.place: Gaithersburg, MD (USA). Publisher: Aspen Publishers ...
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Food Texture - Measurement and Perception. Table of Contents By: Rosenthal, Andrew J. © 1999 Springer - Verlag. Description:This book provides a holistic ...
www.knovel.com/ knovel2/ Toc.jsp?BookID=1165

Links to Texture Related Sites & User's Sites
Food Texture: Measurement and Perception, Andrew J. Rosenthal. Febuary 1999, 311 pp.. The concept behind this book is to take a holistic view of food ...
www.texturetechnologies.com/ links.htm

Food Texture: Measurement and Perception - Food Science Journals ...
Food Texture: Measurement and Perception - Food Science & Nutrition. The concept behind this book is to take a holistic view of food texture, starting with ...
www.springer.com/ life+sci/ food+science/ book/ 978-0-8342-1238-1

Blackwell Synergy - J Texture Studies, Volume 36 Issue 2 Page 139 ...
Rheological classification of foods and instrumental techniques for their study . In Food Texture: Measurement and Perception ( aj Rosenthal , ed.) pp. ...
www.blackwell-synergy.com/ doi/ full/ 10.1111/ j.1745-4603.2005.00008.x?prevSearch=

Texture, Food Resource [http://food.oregonstate.edu/], Oregon ...
... on the book by Dick W. de Bruijne & Arjen Bot Food texture: measurement and perception (editor: aj Rosenthal), (Aspen, Gaithersburg, 1999), p. ...
food.oregonstate.edu/ texture/

Journal of Food Engineering : Changes in mechanical properties ...
In J. Rosenthal (Ed.), Food texture. Measurement and perception (pp. 99–147). Gaithersburg, Marylan: Aspen Publishers. Edwards, M. (1999). ...
linkinghub.elsevier.com/ retrieve/ pii/ S026087740000203X

Relationship between rheological, textural and melting properties ...
Eur Food Res Technol. DOI 10.1007/s00217-008-0839-5. 123. ORIGINAL PAPER. Relationship between rheological, textural and melting properties ...
www.springerlink.com/ index/ 7nh6656627m4579t.pdf

References
Rosenthal, Andrew J. Food texture: Measurement and Perception. Springer, 1999. Arbaret, Laurent, Mancktelow, Neil S, and Burg, Jean-Pierre. ...
www.geology.um.maine.edu/ geodynamics/ analogwebsite/ UndergradProjects2007/ ERS%20416%20Project/ References.html

FOOD TEXTURE : MEASUREMENT AND PERCEPTION - Rosenthal - Comprar ...
FOOD TEXTURE : MEASUREMENT AND PERCEPTION - Rosenthal.
www.comprar-livro.com.br/ livros/ 1083421238/

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