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Consistency of Foodstuffs

Author: Toshimaro Sone
Publisher: Dordrecht : Springer Netherlands, 1972.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:

It has become increasingly clear that more attention is being paid to the physical chemistry and texture of foodstuffs as developments in food technology proceed more rapidly.

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Genre/Form: Electronic books
Additional Physical Format: Print version:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Toshimaro Sone
ISBN: 9789401028769 9401028761
OCLC Number: 851373319
Description: 1 online resource (x, 188 pages)
Contents: 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.
Responsibility: by Toshimaro Sone.

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