The texture of food and the feeding adaptions of various animals are investigated with the intention of enabling the food industry to produce more appetising foodstuffs.
The texture of food and the feeding adaptions of various animals are investigated with the intention of enabling the food industry to produce more appetising foodstuffs.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
List of contributors Introduction J. F. V. Vincent and P. J. Lillford 1. Mechanical and fracture properties of cellular and fibrous materials G. Jeronimidis 2. Texture of plants and fruits J. F. V. Vincent 3. Measuring meat texture and understanding its structural basis P. P. Purslow 4. Food processing by mastication in cyprinid fish F. A. Sibbing 5. Quantitative aspects of the relationship between dentitions and diets P. W. Lucas and R. T. Corlett 6. The control of movements and forces during chewing E. Otten 7. The basic mechanics of mastication: man's adaptive success M. R. Heath 8. Integrating texture and physiology - techniques D. Kilcast and A. Eves 9. Brittle textures in processed foods A. C. Smith 10. The control and generation of texture in soft manufactured foods G. Rodger 11. Texture and acceptability of human foods P. J. Lillford Index.
List of contributors Introduction J. F. V. Vincent and P. J. Lillford 1. Mechanical and fracture properties of cellular and fibrous materials G. Jeronimidis 2. Texture of plants and fruits J. F. V. Vincent 3. Measuring meat texture and understanding its structural basis P. P. Purslow 4. Food processing by mastication in cyprinid fish F. A. Sibbing 5. Quantitative aspects of the relationship between dentitions and diets P. W. Lucas and R. T. Corlett 6. The control of movements and forces during chewing E. Otten 7. The basic mechanics of mastication: man's adaptive success M. R. Heath 8. Integrating texture and physiology - techniques D. Kilcast and A. Eves 9. Brittle textures in processed foods A. C. Smith 10. The control and generation of texture in soft manufactured foods G. Rodger 11. Texture and acceptability of human foods P. J. Lillford Index.
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