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Titre :
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Texture in food : Volume 2 : Solid foods
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Auteurs :
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D. Kilcast, - Editeur scientifique
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Type de document :
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ouvrage
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Editeur :
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Oxford [GBR] : *** Woodhead publishing, 2004
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ISBN/ISSN/EAN :
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978-1-85573-724-2
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Format :
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537 p.
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Langues:
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= Anglais
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Index. décimale :
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664.07 = Technologie des aliments - Tests, analyses, contrôles de la qualité
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Mots-clés:
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ANALYSE INSTRUMENTALE
;
TECHNIQUE D'ANALYSE
;
SPECTROSCOPIE IR
;
SPECTROSCOPIE RMN
;
MODELISATION
;
FRUIT
;
STRUCTURE
;
LEGUME
;
POLYPHENOLOXIDASE
;
PEROXIDASE
;
PAROI CELLULAIRE
;
TRAITEMENT TECHNOLOGIQUE
;
PATE
;
RIZ
;
PAIN
;
TEXTURE
;
PRODUIT ALIMENTAIRE
;
COMPORTEMENT DU CONSOMMATEUR
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Résumé :
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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.The first part of the book reviews research on understanding how consumers experience texture when they eat, and how they perceive and describe key textural qualities such as crispness. Part two considers the instrumental techniques used for analysing texture
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Source :
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Woodhead Publishing in Food Science and Technology (GBR)
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