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Food Texturology: Measurement and Perception of Food Textural Properties

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:...

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Autor kompanije: SpringerLink (Online service)
Daljnji autori: Rosenthal, Andrew (Urednik), Chen, Jianshe (Urednik)
Format: Elektronički e-knjiga
Jezik:engleski
Izdano: Cham : Springer International Publishing : Imprint: Springer, 2024.
Izdanje:2nd ed. 2024.
Teme:
Food science.
Food > Sensory evaluation.
Perception.
Rheology.
Food Science.
Sensory Evaluation.
Online pristup:https://doi.org/10.1007/978-3-031-41900-3
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