Rheology of Fluid and Semisolid Foods Principles and Applications /

• 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: Chemistry.; Food > Biotechnology.; Computers.; Food Science.; Computation by Abstract Devices.

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....

Πίνακας περιεχομένων:

• 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.