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Author: U.S. Fish and Wildlife Service
Publisher:
ISBN:
Category :
Languages : en
Pages : 556
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Book Description
Author: U.S. Fish and Wildlife Service
Publisher:
ISBN:
Category :
Languages : en
Pages : 556
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Book Description
Author: United States. Bureau of Sport Fisheries and Wildlife
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 866
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Book Description
Author: R. Paul Elliott
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 120
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Author:
Publisher:
ISBN:
Category : Wildlife conservation
Languages : en
Pages : 424
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Author:
Publisher:
ISBN:
Category : Wildlife conservation
Languages : en
Pages : 174
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Book Description
A bibliography comprising annotated citations of 2037 scientific and technical publications from ten series issued by the U.S. Fish and Wildlife Service. Includes a six-page introduction containing a history of the Service and a description of the research and development series.
Author:
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ISBN:
Category : Fisheries
Languages : en
Pages : 238
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Author:
Publisher:
ISBN:
Category : Fish trade
Languages : en
Pages : 648
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Author: Andrew Rosenthal
Publisher: Springer Nature
ISBN: 3031419006
Category : Technology & Engineering
Languages : en
Pages : 463
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Book Description
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 them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.
Author:
Publisher:
ISBN:
Category : Fish trade
Languages : en
Pages : 768
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Book Description
Author:
Publisher:
ISBN:
Category : Fish trade
Languages : en
Pages : 32
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Book Description
