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 ...

Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage ...

Abstract: A novel reference text for food scientists and technologists, nutritionists, analytical chemists, and microbiologists concerned with sensory evaluation provides a ...

Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of ...

An analysis of polymer and composite rheology. This second edition covers flow properties of thermoplastic and thermoset polymers, and general principles and applications of ...

This is a thoroughly revised, updated, and expanded edition of a classic illustrated introduction to the structural materials in natural organisms and what we can learn from ...

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference ...

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food ...

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters ...