Tools

LEADER 03394nam 22004092 4500

001 ssj0000257683;

003 WaSeSS;

005 20250714084803.0;

006 m d ;

007 cr n ;

008 060210e200404uuxxka s|||||||| 2|eng|d;

020 a| 9781855737242;

020 a| 1855737248 (Trade Cloth)c| USD 270.00 Retail Price (Publisher)9| Active Record;

035 a| (WaSeSS)ssj0000257683;

037 b| 00051468;

040 a| BIP USd| WaSeSS;

049 a| EREEa| NEHH;

082 00 a| 664.072| 22;

100 1 a| Kilcast, Davide| Author=| ^A1305775;

245 10 a| Texture in Food:n| Vol. 2h| [electronic resource]b| Solid Foods.;

260 a| Sawston : b| Woodhead Publishing Limited;

300 a| 560 p.b| illc| 23.000 x 016.000 cm.;

506 a| Available only to authorized users.;

520 8 a| Annotationb| Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality. CONTENTS Part 1 Consumers, texture and food quality: Measuring consumer perceptions of texture: an overview; Consumers and texture: understanding their perceptions and preferences; Texture and mastication; Understanding and measuring consumer perceptions of crispness. Part 2 Instrumental techniques for analysing texture: Force/deformation techniques for measuring texture; Sound input techniques for measuring texture; Near infrared [NIR] diffuse reflectance in texture measurement; Nuclear magnetic resonance [NMR] and magnetic resonance imaging [MRI] in texture measurement; Modelling food texture. Part 3 Understanding and improving the texture of particular foods: Plant structure, fruit and vegetable texture; Plant compounds and fruit texture: the case of pear; Controlling the texture of fruit and vegetables: the role of oxidising enzymes; Improving fruit and vegetable texture by genetic transformation; Raw material quality and the texture of processed vegetables; Improving the texture of processed vegetables by vacuum infusion; Improving the texture of frozen fruit: the case of berries; Improving the texture of processed fruit: the case of olives; Improving the texture of bread; Analysing and improving the texture of cooked rice; Improving the texture of pasta; Improving the texture of fried food.;

538 a| Mode of access: World Wide Web;

650 4 a| Food Texture;

655 0 a| Electronic books.=| ^A491897;

856 40 z| Full text available from eBook - Agricultural, Biological, and Food Sciences pre-2007u| https://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Fbook%2F9781855737242;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 6601334;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6601334-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 7/18/2025x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6601334-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 7/18/2025x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6601334-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 7/18/2025x| EBOOKz| JERESOURCE;

Texture in Food: Solid Foods.

Author/creator	Kilcast, David Author
Format	Electronic
Publication Info	Sawston : Woodhead Publishing Limited
Description	560 p. ill 23.000 x 016.000 cm.
Supplemental Content	Full text available from eBook - Agricultural, Biological, and Food Sciences pre-2007
Subjects	Food Texture

Summary	Annotation Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality. CONTENTS Part 1 Consumers, texture and food quality: Measuring consumer perceptions of texture: an overview; Consumers and texture: understanding their perceptions and preferences; Texture and mastication; Understanding and measuring consumer perceptions of crispness. Part 2 Instrumental techniques for analysing texture: Force/deformation techniques for measuring texture; Sound input techniques for measuring texture; Near infrared [NIR] diffuse reflectance in texture measurement; Nuclear magnetic resonance [NMR] and magnetic resonance imaging [MRI] in texture measurement; Modelling food texture. Part 3 Understanding and improving the texture of particular foods: Plant structure, fruit and vegetable texture; Plant compounds and fruit texture: the case of pear; Controlling the texture of fruit and vegetables: the role of oxidising enzymes; Improving fruit and vegetable texture by genetic transformation; Raw material quality and the texture of processed vegetables; Improving the texture of processed vegetables by vacuum infusion; Improving the texture of frozen fruit: the case of berries; Improving the texture of processed fruit: the case of olives; Improving the texture of bread; Analysing and improving the texture of cooked rice; Improving the texture of pasta; Improving the texture of fried food.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
ISBN	9781855737242
ISBN	1855737248 (Trade Cloth) Active Record
Stock number	00051468

Availability

Library	Location	Call Number	Status	Item Actions
	Electronic Resources	Access Content Online	✔ Available

Texture in Food: Solid Foods.

Click here for more information about this title

Availability