Feeding and the Texture of Food (Society for Experimental Biology Seminar Series, Series Number 44) - Hardcover
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 behavior can then be used to produce foodstuffs that are more attractive to the animals in question, whether they be humans, cattle, dogs, or cats. This book examines both the texture of food and the adaptations of various animals (including fish, mammals, primates, and humans) to the type of food they commonly eat. Zoologists, material scientists, and food scientists are assembled to present for the first time 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 behavioral parameters such as acceptability and palatability. The book consequently will be of interest to food scientists, zoologists, and animal behavioralists.
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Book Description:
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.
Review:
"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
"...highly recommended for all researchers interested in the perception and measurement of food texture, and for those who like to take a broad interest in their discipline." Malcolm Bourne, Journal of Texture Studies
"...highly recommended for all researchers interested in the perception and measurement of food texture, and for those who like to take a broad interest in their discipline." Malcolm Bourne, Journal of Texture Studies
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- PublisherCambridge University Press
- Publication date1991
- ISBN 10 0521375215
- ISBN 13 9780521375214
- BindingHardcover
- Edition number1
- Number of pages264
- EditorVincent J. F. V., Lillford P. J.
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Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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. Seller Inventory # 446933365
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Book Description Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 behavior can then be used to produce foodstuffs that are more attractive to the animals in question, whether they be humans, cattle, dogs, or cats. This book examines both the texture of food and the adaptations of various animals (including fish, mammals, primates, and humans) to the type of food they commonly eat. Zoologists, material scientists, and food scientists are assembled to present for the first time 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 behavioral parameters such as acceptability and palatability. The book consequently will be of interest to food scientists, zoologists, and animal behavioralists. Seller Inventory # 9780521375214
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