Rheology of Fluid, Semisolid, and Solid 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 : Imprint: Springer, 2014.
• Έκδοση: 3rd ed. 2014.
• Σειρά: Food Engineering Series,
• Θέματα: Chemistry.; Biotechnology.; Food > Biotechnology.; Mechanics.; Mechanics, Applied.; Food Science.; Theoretical and Applied Mechanics.

This revised third edition includes the following important additions: ·         A section on microstructure ·         Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. ·         A phase diagram of a colloidal glass of...

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.