Texture Measurement of Foods

Texture Measurement of Foods

Author: A. Kramer

Publisher: Springer

ISBN: 9401025649

Category: Technology & Engineering

Page: 175

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Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM Committee E-18 was formed to develop an authoritative and comprehensive volume on this most complex and important subject to provide within one cover for the student, researcher, and the food manufacturer, a definition and an understanding of the subject offood texture, as well as sensory and objective methods for its measurement. This most difficult task appeared to be possible only after the task force had obtained the assistance of special ists in the many disciplines involved, and after deciding to limit the dissertation to the measurement of texture of foods only. The task was further clarified when Dr. Finney proposed an outline of six chapters, beginning with one on definition. The second chapter was to be on principles of sensory evaluations, the third on sensory measurements, the fourth on principles of objective evaluation, the fifth on objective measurements, and the final concluding chapter on subjective-objective analogues. The first drafts of these six chapters constituted a symposium on texture presented before a joint session at the 1971 Annual Meeting of the Institute of Food Technology and the American Society for Testing and Materials.
Texture Measurement of Foods
Language: en
Pages: 175
Authors: A. Kramer, A.S. Szczesniak
Categories: Technology & Engineering
Type: BOOK - Published: 2011-10-12 - Publisher: Springer

Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM
Food Texture: Measurement and Perception
Language: en
Pages: 311
Authors: Andrew J. Rosenthal
Categories: Technology & Engineering
Type: BOOK - Published: 1999-02-28 - Publisher: Boom Koninklijke Uitgevers

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 those methods. The book has been divided into two
Texture Measurement of Foods
Language: en
Pages: 175
Authors: A. Kramer, A.S. Szczesniak
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM
Texture Measurement of Foods
Language: en
Pages: 192
Authors: A. Kramer, A. S. Szczesniak
Categories: Technology & Engineering
Type: BOOK - Published: 2014-01-15 - Publisher:

Books about Texture Measurement of Foods
Physical Properties of Foods
Language: en
Pages: 420
Authors: Ignacio Arana
Categories: Technology & Engineering
Type: BOOK - Published: 2012-02-27 - Publisher: CRC Press

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater