This book is intended for those wh o want to know mor e about the texture and
viscosity of food and how these properties are measured. It draws together
literature from man y sources including journals in chemistry, dentistry, engineering,
food science, food technology, physics, psychology, an d rheology.
The Journal of Texture Studies and scientific and trade journals dedicated to
special commodity groups, books, proceedings, and commercia l literature have
also been utilized.
T h e treatment is descriptive and analytical but not mathematical. Equations
are given only when they illuminate the discussion and then in only the simplest
form. Their derivations, however, are not given; this is not a mathematics
textbook.