Food Texture and Viscosity

Malcolm Bourne is a nominee for President of the Institute of Food Technologists (IFT) and has earned recognition for his work in industry and academia. He is Editor-in-Chief of the Journal of Texture Studies, and is seen by many as one of the world's leading experts in this field.

• 1. Texture, Viscosity and Food2. Texture-Body Interactions3. Physics and Texture4. Principles of Objective Texture Measurement5. Practise of Objective Texture Measurement6. Viscosity Measurement7. Sensory Methods of Texture and Viscosity Measurement8. Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity9. Selection of a Suitable Test ProcedureAppendixI - Suppliers of Texture and Viscosity Measuring InstrumentsII - Effect of Temperature on Texture MeasurementsIII - Conditions of Testing Foods using the TA.XT2 Texture Analyser

"Bourne's definitions are well written and easy to understand...this is an excellent resource for a description of how foods are tested and the precision and accuracy of each test.... useful for specificity of the types of tests and equipment used and just what they describe. Recommended." --E STREAMS (June 2003)"...recommended for students and professionals in academia and industry, in particular for food technologists interested in measuring, controlling and understanding food texture." --LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE (March 2003)"The book very readable and provides a lot of information. It covers the whole range of topics related to food texture measurements ranging from sensoric product evaluation to instrumental evaluation in industry and at research centres. ...The book is a a must for everybody working in the field of texture assessment both in industry and in food science laboratories." --JOURNAL OF SENSORY STUDIES