Feeding and the Texture of Food

Klappentext 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. Zusammenfassung This book examines both the texture of food and the adaptations of various animals (including fish! mammals! primates and man) to the type of food they commonly eat. The mechanical properties of various foods are considered in conjunction with the mechanics of eating them and more subjective behavioural parameters such as acceptability and palatability. Inhaltsverzeichnis 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.

Produktdetails

• Autoren: J. F. V. Vincent, J. F. V. (University of Reading) Lillford Vincent, J. F. V. Lillford Vincent, J.f.v. Lillford Vincent
• Mitarbeit: P. J. Lillford (Herausgeber), J. F. V. Vincent (Herausgeber)
• Verlag: Cambridge University Press ELT
• Sprache: Englisch
• Produktform: Taschenbuch
• Erschienen: 14.02.2008
• EAN: 9780521050333
• ISBN: 978-0-521-05033-3
• Seiten: 264
• Serie: Society for Experimental Biolo
• Thema: Naturwissenschaften, Medizin, Informatik, Technik > Medizin > Klinische Fächer