| Feeding and the Texture of Food Contributor(s): Vincent, J. F. V. (Editor), Lillford, P. J. (Editor) |
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ISBN: 0521375215 ISBN-13: 9780521375214 Publisher: Cambridge University Press OUR PRICE: $139.65 Product Type: Hardcover - Other Formats Published: October 1991 Annotation: 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. |
| Additional Information |
| BISAC Categories: - Medical | Physiology - Science | Life Sciences - Biology - Science | Life Sciences - Molecular Biology |
| Dewey: 612.31 |
| LCCN: 90021854 |
| Series: Cambridge History of Medicine |
| Physical Information: 0.89" H x 6.42" W x 9.26" (1.26 lbs) 264 pages |