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Food Texturology: Measurement and Perception of Food Textural Properties

Produktform: Buch / Einband - fest (Hardcover)

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:  Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups.  weiterlesen

Sprache(n): Englisch

ISBN: 978-3-031-41899-0 / 978-3031418990 / 9783031418990

Verlag: Springer International Publishing

Erscheinungsdatum: 21.12.2023

Seiten: 464

Auflage: 2

Herausgegeben von Jianshe Chen, Andrew Rosenthal

96,29 € inkl. MwSt.
kostenloser Versand

lieferbar - Lieferzeit 10-15 Werktage

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