Feeding and the Texture of Food

Häftad, Engelska, 2008

Del 44 i serien Society for Experimental Biology Seminar Series

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Beskrivning

A large part of the effort of the food industry is spent in attempting to understand the limitations of the type of food that animals can eat. An understanding of the factors that influence feeding behaviour can then be used to produce foodstuffs that are more attractive to the animal in question, whether it be man, cattle, dogs or cats. 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. Zoologists, material scientists and food scientists have got together to present an integrated overview of feeding by vertebrates. 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. The book consequently will be of interest to food scientists, zoologists and animal behaviouralists.

Produktinformation

Utgivningsdatum:2008-02-14
Mått:153 x 228 x 22 mm
Vikt:406 g
Format:Häftad
Språk:Engelska
Serie:Society for Experimental Biology Seminar Series
Antal sidor:264
Förlag:Cambridge University Press
ISBN:9780521050333

Utforska kategorier

Djurböcker inom Djur och Natur
Djurens beteende inom Naturvetenskap och teknik

Recensioner i media

"Most food scientists who are interested in food texture will find several chapters of interest. Animal scientists or archaeologists concerned with food selection or eating habits of animals will also find some chapters of interest. Dentists may find the chapters on tooth wear and diet selection of interest. All chapters have clear and useful conclusions." Les K. Ferrier, Journal of Food Quality

Innehållsförteckning

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.