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9781493300167

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.. .if you work on food texture and do not have the first edition, then do buy this book! -FOOD TECHNOLOGY (December 2003) Bourne's definitions are well written and easy to understand. -E Streams (June 2003) .. .recommended for students and professionals in academia and industry. -LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE(March2003) 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 I stumbled across Food Texture and Viscosity: Concept and Measurement, a 2002 title written by Malcolm Bourne and published by Academic Press, while trying to work out what on earth a Boucher Electronic Jelly Tester could possibly be. For those of you who would also like to know, all I can tell you is that it is no longer manufactured, but that in its place, Bourne recommends using a Stevens LFRA Texture Analyzer. Thus hooked, I read on, eager to learn more about these mysterious food measuring devices. --Good.com

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