Skip to main content Accessibility help
×
  1. Home
  2. Books
  3. Feeding and the Texture of Food
  • Cited by 12
      • Show more authors
      • You may already have access via personal or institutional login
    • Select format
    • Publisher:
      Cambridge University Press
      Publication date:
      14 January 2010
      24 October 1991
      ISBN:
      9780511600555
      9780521375214
      9780521050333
      DOI:
      https://doi.org/10.1017/CBO9780511600555
      Dimensions:
      (228 x 152 mm)
      Weight & Pages:
      0.546kg, 264 Pages
      Dimensions:
      (228 x 152 mm)
      Weight & Pages:
      0.406kg, 264 Pages
      • Series:
      Society for Experimental Biology Seminar Series (44)
      Subjects:
      Life Sciences, Zoology, Molecular Biology, Biochemistry, and Structural Biology
    You may already have access via personal or institutional login
    • Selected: Digital
    Add to cart View cart Buy from Cambridge.org
    Series:
    Society for Experimental Biology Seminar Series (44)
    Subjects:
    Life Sciences, Zoology, Molecular Biology, Biochemistry, and Structural Biology
    Information

    Book description

    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.

    Reviews

    "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

    Refine List

    Actions for selected content:

    Select all | Deselect all
    • View selected items
    • Export citations
    • Download PDF (zip)
    • Save to Kindle
    • Save to Dropbox
    • Save to Google Drive

    Save Search

    You can save your searches here and later view and run them again in "My saved searches".

    Please provide a title, maximum of 40 characters.
    Cancel
    ×

    Contents

    Contents

    Metrics

    Altmetric attention score

    Full text views

    Total number of HTML views: 0
    Total number of PDF views: 0 *
    Loading metrics...

    Book summary page views

    Total views: 0 *
    Loading metrics...

    * Views captured on Cambridge Core between #date#. This data will be updated every 24 hours.

    Usage data cannot currently be displayed.

    Accessibility standard: Unknown

    Why this information is here

    This section outlines the accessibility features of this content - including support for screen readers, full keyboard navigation and high-contrast display options. This may not be relevant for you.

    Accessibility Information

    Accessibility compliance for the PDF of this book is currently unknown and may be updated in the future.