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paperback. Zustand: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Special issue: Food oral processing - physics, physiology, and psychology, University of Leeds, U. K. Softcover with lightly bumped foot of spine. Minor creasing to lower leading corners of covers and pages. Binding is sound, and text remains clear throughout. T. Used.…

paperback. Zustand: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Softcover with a few very slight bumps and superficial scores. Pages are clean, binding is sound, and text remains clear throughout. T. Used. …

paperback. Zustand: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Softcover with very lightly worn foot of spine. A few slight bumps to front cover. Minor creasing to lower leading corners of rear cover and some final pages. Pages are clean and tight throughout. T. Used.…

paperback. Zustand: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Softcover with lightly bumped lower edge of rear cover. Pages are clean and tight throughout. T. Used.

paperback. Zustand: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Softcover with a few very slight bumps. Pages are clean, binding is sound, and text remains clear throughout. T. Used.

paperback. Zustand: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Softcover. Minor bump through lower leading corners of rear cover and second half of pages. Pages are clean and tight throughout. T. Used. …

paperback. Zustand: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Softcover with very lightly worn foot of spine and lower leading corner. Minor bump to spine side of front cover. Pages are clean, binding is sound, and text remains clear throughout. T. Used. …

paperback. Zustand: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Softcover with very lightly worn foot of spine. Pages are clean, binding is sound, and text remains clear throughout. T. Used.

paperback. Zustand: Very Good. No Dust Jacket. An International Journal of Rheology, Psychorheology, and the Physical and Sensory Testing of Foods and Consumer Goods. Softcover with bumped and lightly worn foot of spine. A few minor grubby marks on rear cover. Pages are clean and tight throughout. T. Used. …

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Gebunden. Zustand: New.

Zustand: New. In English.

Zustand: As New. Unread book in perfect condition.

Taschenbuch. Zustand: Neu. Food Texturology: Measurement and Perception of Food Textural Properties | Andrew Rosenthal (u. a.) | Taschenbuch | xiv | Englisch | 2024 | Springer | EAN 9783031419027 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 betweenthem. The book has been divided intofoursections:Fundamentals,Sensory and Human Interactions, Instrumental Analysis, andFood Products. Essentially we coverthe techniques used for measuring food texture, and then applythemto thedifferentproductgroups.Readers of the first edition will notice the title has changed, with the adoption of the termtexturology. In the long history of food texture research,texturologyhas been occasionally used in literature. The termtexturologyhas 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 mapsand special foods for dysphagia patients). It includes an exposé of the instrumentsto measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties).Additionally,itamendsomissions from the first edition such as dairy products;fish;bakery products; and, sugar confectionery, asproductgroups.All in allit isexpanded andupdatedin its coverage of food texturology, as a coherentscientific discipline.…

Zustand: New.

Hardcover. Zustand: Brand New. 2nd edition. 478 pages. 10.00x7.01x10.00 inches. In Stock.

Hardcover. Zustand: Brand New. gld edition. 450 pages. 9.21x6.14x1.30 inches. In Stock.

Zustand: New. In English.

Zustand: As New. Unread book in perfect condition.

Zustand: New. This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can b.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Buch. Zustand: Neu. Neuware - This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems.The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.…

Zustand: New.

Zustand: New. In English.

Hardcover. Zustand: Brand New. 992 pages. 6.60x2.20x9.50 inches. In Stock.

Buch. Zustand: Neu. Neuware - Presents a comprehensive update on the science of eating, drinking, and sensory perception Understanding how food is consumed, broken down, and perceived in the mouth is central to the study of sensory science and the development of healthier, more appealing food products. Food Oral Processing: Fundamentals of Eating and Sensory Perception provides an authoritative and fully updated exploration of the physics, physiology, and psychology of oral processing. With international interest in food texture, flavor release, and nutrition at an all-time high, this authoritative resource brings together essential foundations with the latest research advances in the field. The second edition of Food Oral Processing significantly expands upon its predecessor, featuring 37 chapters that address both revised and emerging areas of inquiry. In addition to in-depth discussion of mastication, swallowing, and oral rheology, the book explores new developments in mass transfer mechanisms of aroma and taste compounds, food-saliva interactions, and oral lubrication. Entirely new chapters address topics such as the unique oral processing dynamics of infants, school children, and the elderly, as well as current insights from neuroscience on the central and peripheral processing of food texture and flavor perception. Integrating direct applications for product innovation, nutritional design, and public health throughout, Food Oral Processing: - Links oral processing research to sensory science, nutrition, and product development - Examines food-saliva interactions and their role in flavor release and texture perception - Explores the neuroscience of oral processing, including neural pathways of texture and taste perception - Covers advanced techniques such as mastication simulator, EMG, fMRI and etc for in vitro and in situ oral processing studies - Provides insights into designing plant-based and reduced-fat foods for enhanced eating experiences Food Oral Processing: Fundamentals of Eating and Sensory Perception, Second Edition, remains an essential reference for food scientists, sensory researchers, oral biologists, and dental researchers. It is also ideal for upper-level undergraduate and postgraduate courses in food science, nutrition, sensory perception, and oral physiology.…

Zustand: New. 2026. 2nd Edition. hardcover. . . . . . Books ship from the US and Ireland.