Search Results for Food texture.

Texture in food

2026-03-20T06:52:51Z

Author McKenna, B. M, ed.
Preferred Shelf Number TX531 T435 2003 V.1
Format: Books
Availability Beytepe Library~2

Food texture design and optimization

2026-03-20T06:52:51Z

Author Dar, Yadunandan, editor. Light, Joseph, editor.
Preferred Shelf Number ONLINE(341756.1)
Electronic Access John Wiley http://dx.doi.org/10.1002/9781118765616
Format: Electronic Resources
Availability Online Library~1

Rheology and texture in food quality

2026-03-20T06:52:51Z

Author DeMan, J. M., ed.
Preferred Shelf Number TX 531 R47 1976
Format: Books
Availability Beytepe Library~1

Food texture and viscosity : concept and measurement

2026-03-20T06:52:51Z

Author Bourne, Malcolm C.
Preferred Shelf Number TX 531 B685 2002
Format: Books
Availability Beytepe Library~1

Food texture and viscosity concept and measurement

2026-03-20T06:52:51Z

Author Bourne, Malcolm C.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121190620
Format: Electronic Resources
Availability Online Library~1

Food texture and viscosity concept and measurement

2026-03-20T06:52:51Z

Author Stewart, George F., 1908-1982.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780121190606
Format: Electronic Resources
Availability Online Library~1

Use of hydrocolloids to control food appearance, flavor, texture, and nutrition

2026-03-20T06:52:51Z

Author Nussinovitch, A., author. Hirashima, Madoka, author.
Preferred Shelf Number TX553 .A3
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119702139
Format: Electronic Resources
Availability Online Library~1

Xylanase from Microorganisms Trends and Future

2026-03-20T06:52:51Z

Author Sattar Jatoi, Abdul. editor. (orcid)0000-0003-4130-3756 SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-981-95-0824-2
Format: Electronic Resources
Availability Online Library~1

Advances in Pasta Technology

2026-03-20T06:52:51Z

Author Sharma, Savita. editor. Sharma, Rajan. editor. Gupta, Antima. editor. Bobade, Hanuman. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-84497-3
Format: Electronic Resources
Availability Online Library~1

Kokumi Substance as an Enhancer of Koku Biochemistry, Physiology, and Food Science

2026-03-20T06:52:51Z

Author Kuroda, Motonaka. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-981-99-8303-2
Format: Electronic Resources
Availability Online Library~1

Nonthermal food processing, safety, and preservation

2026-03-20T06:52:51Z

Author Prakash, Anand, editor. Kuila, Arindam, editor.
Preferred Shelf Number TP248.65 .F66 N66 2024
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781394186631
Format: Electronic Resources
Availability Online Library~1

Food Texturology: Measurement and Perception of Food Textural Properties

2026-03-20T06:52:51Z

Author Rosenthal, Andrew. editor. (orcid)0000-0001-7301-1163 Chen, Jianshe. editor. SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-41900-3
Format: Electronic Resources
Availability Online Library~1

Sourdough Microbiota and Starter Cultures for Industry

2026-03-20T06:52:51Z

Author Ceresino, Elaine Berger. editor. Juodeikiene, Grazina. editor. Miescher Schwenninger, Susanne. editor. Ferreira da Rocha, João Miguel. editor. (orcid)0000-0002-0936-2003 SpringerLink (Online service)
Preferred Shelf Number ONLINE
Electronic Access https://doi.org/10.1007/978-3-031-48604-3
Format: Electronic Resources
Availability Online Library~1

FOOD RHEOLOGY a practical guide.

2026-03-20T06:52:51Z

Author Augusto, Pedro E. D. Rojas, Meliza L. Miano, Alberto C.
Preferred Shelf Number TP370.5
Electronic Access Taylor & Francis https://www.taylorfrancis.com/books/9781003148722 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Format: Electronic Resources
Availability Online Library~1

Textural characteristics of world foods

2026-03-20T06:52:51Z

Author Nishinari, Katsuyoshi, editor.
Preferred Shelf Number TX546 .T49 2020
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119430902
Format: Electronic Resources
Availability Online Library~1

Water activity in foods : fundamentals and applications

2026-03-20T06:52:51Z

Author Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949- editor.
Preferred Shelf Number TX553 .W3 W358 2020
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781118765982
Format: Electronic Resources
Availability Online Library~1

Aerated foods : principles, formation and stability

2026-03-20T06:52:51Z

Author Narsimhan, Ganesan, 1948- author.
Preferred Shelf Number TP371.15
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119189954
Format: Electronic Resources
Availability Online Library~1

Characterization of Cereals and Flours : Properties, Analysis And Applications

2026-03-20T06:52:51Z

Author Breslauer, Kenneth J., editor. Kaletunc, Gonul, editor. Taylor and Francis.
Preferred Shelf Number TX557
Electronic Access Click here to view.
Format: Electronic Resources
Availability Online Library~1

Food frying : chemistry, biochemistry, and safety

2026-03-20T06:52:51Z

Author Zeb, Alam, 1979- author.
Preferred Shelf Number TX689 .Z43 2019
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119468417
Format: Electronic Resources
Availability Online Library~1

Functional foods and beverages : in vitro assessment of nutritional, sensory, and safety properties

2026-03-20T06:52:51Z

Author Bordenave, Nicolas, 1980- editor. Institute of Food Technologists.
Preferred Shelf Number QP144 .F85 F8636 2018
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781118823309
Format: Electronic Resources
Availability Online Library~1

Flavor, satiety and food intake

2026-03-20T06:52:51Z

Author Tepper, Beverly J., editor. Yeomans, Martin, editor.
Preferred Shelf Number QP136 .F54 2017 EB
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781119044970
Format: Electronic Resources
Availability Online Library~1

Starter cultures in food production

2026-03-20T06:52:51Z

Author Speranza, Barbara, editor.
Preferred Shelf Number TP456 .B32
Electronic Access https://onlinelibrary.wiley.com/doi/book/10.1002/9781118933794
Format: Electronic Resources
Availability Online Library~1

Methods in food analysis

2026-03-20T06:52:51Z

Author Cruz, Rui M. S., editor. of compilation. Khmelinskii, Igor, editor. of compilation. Vieira, Maria Margarida Cortez, editor. of compilation.
Preferred Shelf Number RA601 .M48 2014
Electronic Access Click here to view.
Format: Books
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Novel food preservation and microbial assessment techniques

2026-03-20T06:52:51Z

Author Boziaris, Ioannis S., editor. of compilation.
Preferred Shelf Number QR115 .N68 2014
Electronic Access Click here to view.
Format: Books
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Handbook of plant-based fermented food and beverage technology

2026-03-20T06:52:51Z

Author Hui, Y. H. (Yiu H.) Evranuz, E. Ozgul. Arroyo-Lopez, Francisco Noe.
Preferred Shelf Number TP371.44 .H358 2012
Electronic Access Click here to view.
Format: Books
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Emerging technologies for food quality and food safety evaluation

2026-03-20T06:52:51Z

Author Cho, Yong-Jin, 1961-
Preferred Shelf Number TP372.5 .E44 2011
Electronic Access Click here to view.
Format: Books
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Fat detection : taste, texture, and post ingestive effects

2026-03-20T06:52:51Z

Author Montmayeur, Jean-Pierre. Le Coutre, Johannes.
Preferred Shelf Number QP456 .F38 2010
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Novel food processing : effects on rheological and functional properties

2026-03-20T06:52:51Z

Author Ahmed, Jasim.
Preferred Shelf Number TP372.5 .N685 2010
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Handbook of processed meats and poultry analysis

2026-03-20T06:52:51Z

Author Nollet, Leo M. L., 1948- Toldra, Fidel.
Preferred Shelf Number TX556 .M4 H384 2009
Electronic Access Click here to view.
Format: Books
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Handbook of Frozen Foods

2026-03-20T06:52:51Z

Author Hui, Y. H., editor. Legarretta, Isabel Guerrero, editor. Lim, Miang Hoong, editor. Murrell, K. D., editor. Nip, Wai-Kit, editor.
Preferred Shelf Number TP372.3
Electronic Access Taylor & Francis https://www.taylorfrancis.com/books/9780203022009 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Format: Electronic Resources
Availability Online Library~1

Handbook of flavor characterization : sensory analysis, chemistry, and physiology

2026-03-20T06:52:51Z

Author Deibler, Kathryn D. (Kathryn Diane), 1973- Delwiche, Jeannine, 1967-
Preferred Shelf Number TP372.5 .H36 2004
Electronic Access Click here to view.
Format: Books
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Engineering and food for the 21st century

2026-03-20T06:52:51Z

Author Welti-Chanes, Jorge. Barbosa-Canovas, Gustavo V. Aguilera, Jose Miguel.
Preferred Shelf Number TP370 .E54 2002
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Physical properties of lipids

2026-03-20T06:52:51Z

Author Marangoni, Alejandro G., 1965- Narine, Suresh.
Preferred Shelf Number TP453 .L56 P48 2002
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Poultry products processing : an industry guide

2026-03-20T06:52:51Z

Author Barbut, Shabtai., author.
Preferred Shelf Number TS1968 .B37 2002
Electronic Access Click here to view.
Format: Books
Availability Online Library~1

Food storage stability

2026-03-20T06:52:51Z

Author Taub, Irwin A. Singh, R. Paul.
Preferred Shelf Number TP373.3 .F68 1998
Electronic Access Taylor & Francis https://www.taylorfrancis.com/books/9781420048988 Taylor & Francis https://www.taylorfrancis.com/books/9780367802073 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Format: Electronic Resources
Availability Online Library~1

Tribology data handbook

2026-03-20T06:52:51Z

Author Booser, E. Richard. Society of Tribologists and Lubrication Engineers.
Preferred Shelf Number TJ1075 .T755 1997 EB
Electronic Access Taylor & Francis https://www.taylorfrancis.com/books/e/9781420050479 Taylor & Francis https://www.taylorfrancis.com/books/9780367802509 OCLC metadata license agreement http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
Format: Electronic Resources
Availability Online Library~1

Plant pigments, flavors and textures the chemistry and biochemistry of selected compounds

2026-03-20T06:52:51Z

Author Eskin, N. A. M. (Neason Akivah Michael)
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9780122422508
Format: Electronic Resources
Availability Online Library~1