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Books on the topic 'Texture of food'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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1

Rosenthal, Andrew J. Food texture: Measurement and perception. Aspen Publishers, 1999.

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2

Dar, Yadunandan Lal, and Joseph M. Light, eds. Food Texture Design and Optimization. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118765616.

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3

Vanessa, Cowling, ed. West Coast: Landscape, people, food, texture. Struik, 2006.

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4

Bourne, Malcolm C. Food texture and viscosity: Concept and measurement. 2nd ed. Academic Press, 2002.

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5

Cadwallader, Keith R., and Sam K. C. Chang. Chemistry, texture, and flavor of soy. American Chemical Society, 2010.

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6

Cadwallader, Keith R. Chemistry, texture, and flavor of soy. American Chemical Society, 2010.

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7

1955-, Vélez-Ruiz Jorge Fernando, ed. Food processing and engineering topics. Nova Science Publishers, 2009.

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8

(1993), Oxford Symposium on Food and Cookery. Look and feel: Studies in texture, appearance and incidental characteristics of food : proceedings of the Oxford Symposium on Food and Cookery 1993. Prospect Books, 1994.

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9

Dijon), Interaction of Food Matrix with Small Ligands Influencing Flavour and Texture (1995. Interaction of Food Matrix with SmallLigands Influencing Flavour and Texture,[conference] Dijon, 20-22 November 1995: Proceedings. [s.n.], 1995.

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10

E, Carter R., ed. Rheology of food, pharmaceutical and biological materials with general rheology. Elsevier Applied Science, 1990.

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11

Dreeling, Niamh. Optimisation of formulation and processing parameters for low-fat comminuted beef products with particular emphasis on sensory and instrumental texture assessment. University College Dublin, 1998.

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12

Muthu, Subramanian Senthilkannan, ed. Energy Footprints of the Food and Textile Sectors. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-2956-2.

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13

Vaughan, Theresa. Women, Food, and Diet in the Middle Ages. Amsterdam University Press, 2020. http://dx.doi.org/10.5117/9789462989382.

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What can anthropological and folkloristic approaches to food, gender, and medicine tell us about these topics in the Middle Ages beyond the textual evidence itself? Women, Food, and Diet in the Middle Ages: Balancing the Humours uses these approaches to look at the textual traditions of dietary recommendations for women’s health, placed within the context of the larger cultural concerns of gender roles and Church teachings about women. Women are expected to be nurturers, healers, and the primary locus of food provisioning for families, especially women of the lower social classes, typically ov

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14

library, Wiley online, ed. Plasma technology for hyperfunctional surfaces: Food, biomedical and textile applications. Wiley-VCH, 2010.

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15

Fleet, Matthew Van. Fuzzy yellow ducklings: Fold-out fun with textures, colors, shapes, animals. Dial Books for Young Readers, 1995.

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16

Fuzzy yellow ducklings: Fold-out fun with textures, colors, shapes, animals. Dial Books for Young Readers, 2001.

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17

Robinson, D. J. In the fold. Stewart, Tabori & Chang, 2004.

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18

1961-, Ford Laura, Golasch Marek, Galerie Scheffel, Westfälisches Industriemuseum, and Bocholter Textilmuseum, eds. Abakanowicz, Ford: Ford, Abakanowicz : eine Ausstellung in Zusammenarbeit mit Galerie Scheffel, Bad Homburg sowie den Künstlerinnen Magdalena Abakanowicz und Laura Ford. Galerie Scheffel, 2011.

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19

Isabella Ford. Basil Blackwell, 1989.

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20

Walden, M. L. Measuring the economic size of the North Carolina agriculture/life sciences/food, textile, and forestry sectors. Dept. of Economics and Business, North Carolina State University, 1989.

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21

Billet, Marion. Noodle loves to eat. Nosy Crow, 2012.

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22

Kunin, Seth Daniel. We think what we eat: Neo-structuralist analysis of Israelite food rules and other cultural and textual practices. T & T Clark International, 2004.

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23

Handbook of Indian foods and fibers of arid America. University of California Press, 1986.

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24

A practical guide to edible & useful plants: Including recipes, harmful plants, natural dyes & textile fibers. Texas Monthly Press, 1987.

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25

Olson, Jerome A. Marketing on cotton spinning qualities: 1989 final report : submitted to Texas Food and Fiber Commission, Dallas, Texas. Bureau of Business Research, University of Texas at Austin, Graduate School of Business, 1989.

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26

Chadwick, Oman Charles William. New forms of investment in developing country industries: Mining, petrochemicals, automobiles, textiles, food. Development Centre of the Organisation for Economic Co-operation and Development, 1989.

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27

Yanshen, Wang, ed. Jin can shi jian: Mealtime. Xin ya wen hua shi ye you xian gong si, 2014.

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28

Matz, Samuel A. Food Texture. Pan-Tech International, 1990.

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29

M, McKenna B., ed. Texture in food. Woodhead Pub., 2003.

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30

Modifying Food Texture. Elsevier, 2015. http://dx.doi.org/10.1016/c2014-0-02669-x.

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31

Modifying Food Texture. Elsevier, 2015. http://dx.doi.org/10.1016/c2014-0-02670-6.

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32

McKenna, Brian, ed. Texture in Food. CRC Press, 2003. http://dx.doi.org/10.1201/9780203501276.

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33

McKenna, Brian M. Texture in food. Woodhead Publishing Limited, 2003. http://dx.doi.org/10.1533/9781855737082.

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34

Kilcast, David. Texture in food. Woodhead Publishing Limited, 2004. http://dx.doi.org/10.1533/9781855738362.

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35

Kilcast, David, ed. Texture in Food. CRC Press, 2004. http://dx.doi.org/10.1201/9780203023952.

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36

Food Texture and Viscosity. Elsevier, 2002. http://dx.doi.org/10.1016/b978-0-12-119062-0.x5000-1.

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37

Texture in Food: Volume 2: Solid Foods. CRC, 2004.

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38

Dar, Yadunandan Lal, and Joseph M. Light. Food Texture Design and Optimization. Wiley & Sons, Incorporated, John, 2014.

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39

Food Texture Design and Optimization. Wiley-Blackwell, 2014.

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40

Dar, Yadunandan Lal, and Joseph M. Light. Food Texture Design and Optimization. Wiley & Sons, Incorporated, John, 2014.

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41

McKenna, Brian M. Texture in Food: Volume 1: Semi-Solid Foods. CRC, 2003.

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42

author, Styrbæk Klavs, and Johansen Mariela translator, eds. Mouthfeel: How texture makes taste. Columbia University Press, 2017.

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43

Food texture: Instrumental and sensory measurement. M. Dekker, 1987.

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44

1951-, Shahidi Fereidoon, Weenen Hugo 1953-, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food lipids: Chemistry, flavor, and texture. American Chemical Society, 2005.

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45

1951-, Shahidi Fereidoon, Weenen Hugo 1953-, and American Chemical Society. Division of Agricultural and Food Chemistry., eds. Food lipids: Chemistry, flavor, and texture. American Chemical Society, 2006.

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46

V, Vincent Julian F., and Lillford P, eds. Feeding and the texture of food. Cambridge University Press, 1991.

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47

Vincent, J. F. V., and P. J. Lillford, eds. Feeding and the Texture of Food. Cambridge University Press, 1991. http://dx.doi.org/10.1017/cbo9780511600555.

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48

Gilmore, Peter. Organum: Nature Texture Intensity Purity. Murdoch Books Pty Limited, 2014.

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49

Bourne, Malcolm C. Food Texture and Viscosity: Concept and Measurement (Food Science and Technology). Academic Press, 1994.

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50

Bourne, Malcolm C. Food Texture and Viscosity: Concept and Measurement (Food Science and Technology). Academic Press, 1994.

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