Food Texture and Viscosity —— Concept and Measurement

----- 食物的质地和粘度：概念和测量

ISBN: 9780121190620 出版年：2002 页码：446 Bourne, Malcolm Academic Press_RM

Preface 1. Texture, Viscosity and Food 2. Texture-Body Interactions 3. Physics and Texture 4. Principles of Objective Texture Measurement 5. Practise of Objective Texture Measurement 6. Viscosity Measurement 7. Sensory Methods of Texture and Viscosity Measurement 8. Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity 9. Selection of a Suitable Test Procedure i. Appendix I - Suppliers of Texture and Viscosity Measuring Instruments Appendix II - Effect of Temperature on Texture Measurements Appendix III - Conditions of Testing Foods using the TA.XT2 Texture Analyser References Index