Rheology of Fluid and Semisolid Foods Principles and Applications /

The second edition of Rheology of Fluid and Semisolid Foods: Principles and Application, examines the concepts needed to characterize rheological behavior of fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods, and structure in gelled systems....

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας: Rao, M. Anandha (Συγγραφέας)
Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
Γλώσσα:English
Έκδοση: Boston, MA : Springer US, 2007.
Έκδοση:Second Edition.
Σειρά:Food Engineering Series,
Θέματα:
Διαθέσιμο Online:Full Text via HEAL-Link
LEADER 03315nam a22004815i 4500
001 978-0-387-70930-7
003 DE-He213
005 20151204173116.0
007 cr nn 008mamaa
008 100427s2007 xxu| s |||| 0|eng d
020 |a 9780387709307  |9 978-0-387-70930-7 
024 7 |a 10.1007/978-0-387-70930-7  |2 doi 
040 |d GrThAP 
050 4 |a TP248.65.F66 
072 7 |a TDCT  |2 bicssc 
072 7 |a TEC012000  |2 bisacsh 
082 0 4 |a 641.3  |2 23 
082 0 4 |a 664  |2 23 
100 1 |a Rao, M. Anandha.  |e author. 
245 1 0 |a Rheology of Fluid and Semisolid Foods  |h [electronic resource] :  |b Principles and Applications /  |c by M. Anandha Rao. 
250 |a Second Edition. 
264 1 |a Boston, MA :  |b Springer US,  |c 2007. 
300 |a XVI, 482 p. 196 illus.  |b online resource. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
347 |a text file  |b PDF  |2 rda 
490 1 |a Food Engineering Series,  |x 1571-0297 
505 0 |a Introduction: Food Rheology and Structure -- Flow and Functional Models for Rheological Properties of Fluid Foods -- Measurement of Flow and Viscoelastic Properties -- Rheology of Food Gum and Starch Dispersions -- Rheological Behavior of Processed Fluid and Semisolid Foods -- Rheological Behavior of Food Gels -- Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing -- Application of Rheology to Fluid Food Handling and Processing. 
520 |a The second edition of Rheology of Fluid and Semisolid Foods: Principles and Application, examines the concepts needed to characterize rheological behavior of fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods, and structure in gelled systems. It covers important applications of rheology to sensory assessment and swallowing, and handling and processing foods. All of the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food. About the Author: M. A. "Andy" Rao is a Professor Emeritus of Food Engineering, Cornell University. He received the Scott Blair Award for Excellence in Rheology of American Association of Cereal Chemists), the Distinguished Food Engineering Award of American Society of Agricultural Engineers, and elected a Fellow of the Institute of Food Technologists. Dr. Rao helped develop the "Vane Method" measurement of yield stress for a variety of food products -- a standard measurement tool used by the food industry today. He has actively supported and promoted food engineering through cooperative professional teaching and research activities in Brazil, India, Mexico, New Zealand, Portugal, and Thailand. 
650 0 |a Chemistry. 
650 0 |a Food  |x Biotechnology. 
650 0 |a Computers. 
650 1 4 |a Chemistry. 
650 2 4 |a Food Science. 
650 2 4 |a Computation by Abstract Devices. 
710 2 |a SpringerLink (Online service) 
773 0 |t Springer eBooks 
776 0 8 |i Printed edition:  |z 9780387709291 
830 0 |a Food Engineering Series,  |x 1571-0297 
856 4 0 |u http://dx.doi.org/10.1007/978-0-387-70930-7  |z Full Text via HEAL-Link 
912 |a ZDB-2-CMS 
950 |a Chemistry and Materials Science (Springer-11644)