Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how th

Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment g

Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewan

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 m

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food t