Consistency of Foodstuffs
Kluwer Academic Publishers (Verlag)
978-90-277-0219-7 (ISBN)
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1 / What is Food Consistency.- 1.1. Texture and Consistency.- 1.2. Consistency and Taste of Foodstuffs.- 1.3. Classification of Consistency.- 2 /Objective Measurements of Consistency.- 2.1. Objective Expressions of Consistency.- 2.2. Measurement of Consistency.- 3 / Consistency of Respective Foods.- 3.1. Liquid Foods.- 3.2. Consistency of Gel-Like Foods.- 3.3. Fibriform Foods.- 3.4. Cellularform Foods.- 3.5. Edible Oils and Fats.- 3.6. Consistency of Powdered Foods.- 3.7. Consistency of Apparently High-Elastic Foods.- 4 / Abnormal Flow Properties of Foodstuffs.- 4.1. Dependence of Food Consistency Upon Time.- 4.2. Surface Consistency of Foods.- 5 / Sensory Assessment of Firmness.- 5.1. Psychorheology.- 5.2. Differential Threshold Between Elasticity and Viscosity.- 5.3. Perception of Firmness of Complex Materials.- 5.4. Mechanical Properties and Firmness in Subjective Perception.- 5.5. Relationship Between Psychological Stimulus and Physical Stimulus.- 6 / Application of Consistency in Food Technology.- 6.1. Consistency and Thermal Conductivity.- 6.2. Thermal Conductivity of Non-Newtonian Fluids.- 6.3. Mixing of Non-Newtonian Fluids.- 6.4. Application to Coating.- 6.5. Measurements of Pipe Flow Flux of Non-Newtonian Foods.- General Bibliography.- Index of Names.- Index of Subjects.
Erscheint lt. Verlag | 31.12.1972 |
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Übersetzer | S. Matsumoto |
Zusatzinfo | X, 188 p. |
Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 160 x 240 mm |
Themenwelt | Naturwissenschaften ► Chemie |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 90-277-0219-5 / 9027702195 |
ISBN-13 | 978-90-277-0219-7 / 9789027702197 |
Zustand | Neuware |
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