Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.The book's logical presentation opens with coverage of rheology and microstructureanalysis, proceeds to psychophysics, and then moves on to product testing and optimization.Featuring contributions by many of the foremost authorities in the field, Food Textureincludes detailed case histories that offer insight on specific basic and applied researchproblems. It also comprehensively covers the latest methods for subjective evaluationof texture, texture physics and psychophysics, and texture optimization-giving a treatmentof subjective measurement that is available nowhere else in the literature in such aconvenient form.Comprising the most authoritative account of its topic to date, Food Texture will provean invaluable reference for food scientists and technologists, chemists, biochemists, organic and analytical chemists, nutritionists, and microbiologists concerned with sensoryevaluation; graduate students of food science and food engineering; and in-house trainingprograms and professional seminars.
| ISBN | 9780824775858 |
| Autor(a) | Moskowitz |
| Editora | Crc |
| Ano de edição | 1987 |
| Páginas | 352 |
| Acabamento | Capa Dura |
Produtos relacionados
Categorias
Conteúdo
Sobre a loja
Myre Livraria, sua livraria online especializada em importação e revenda de livros nacionais e internacionais. Oferecemos uma vasta seleção de materiais didáticos de alta qualidade para aprender inglês, espanhol, francês, alemão e muito mais. Aproveite preços competitivos e entrega rápida em todo o Brasil
Pague com
Selos
Myre Editora Ltda. - CNPJ: 50.295.718/0001-20 © Todos os direitos reservados. 2026
