Food texturology : measurement and perception of food textural properties

• Material Type: 図書
• ISBN: 9783031418990 (hardcover); 3031418999 (hardcover)
• ISBN (error code): 9783031419003 (electronic bk.); 3031419006 (electronic bk.)
• Title: Food texturology : measurement and perception of food textural properties
• Author/Editor: Andrew Rosenthal, Jianshe Chen, editors
• Edition: Second edition
• Author Heading: Rosenthal, Andrew J.; Chen, Jianshe, 1961-
• Publication, Distribution, etc.: Cham, Switzerland : Springer (出版)
• Publication Date: [2024]; 著作権日付 : ©2024
• Publication Date (W3CDTF): 2024
• Extent: xiv, 464 pages
• Other physical details: illustrations (some color)
• Size: 26 cm
• Place of Publication (Country Code): CH
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Food texture; Food--Sensory evaluation; Food--Testing; Food--Analysis; Food Analysis; Aliments--Texture; Aliments--Analyse sensorielle; Aliments--Essais; Aliments--Analyse
• LCC: TX531
• DDC: 664/.07
• NDLC: PC25
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index
• Holding library: 国立国会図書館
• Call No.: PC25-D46
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 033249781; http://id.ndl.go.jp/bib/033249781
• OCLC No.: 1390440443; https://www.worldcat.org/oclc/1390440443
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: Part I: Food Texture, FundamentalsPart II: Food Texture, Sensory and Human InteractionsPart III: Food Texture, Instrumental Analysis...
• Summary, etc.: "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...