Rheology of Semisolid Foods

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Joyner, Helen S. (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Σειρά: Food Engineering Series,
• Θέματα: Food-Biotechnology.; Food Science.

Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Spe...

Πίνακας περιεχομένων:

• Part I: Semisolid Food Rheology
• Introduction: Measuring rheological properties of foods
• Semisolid foods: an overview
• Rheological testing for semisolid foods: Traditional rheometry
• Rheological testing for semisolid foods: Large amplitude oscillatory shear
• Rheological testing for semisolid foods: Tribology
• Rheology and semisolid food processing
• Structuring semisolid foods
• Rheological changes in semisolid foods during storage
• Sensory and oral processing of semisolid foods
• Relationships among semisolid food microstructures, rheological behaviors, and sensory attributes
• Part II: Case Studies
• Case study 1: impact of hydrocolloids on yogurt rheology, structure, and texture
• Case study 2: Yogurt tribology
• Case study 3: Impact of processing parameters on yogurt rheology
• Case study 4: Changes to yogurt rheological properties during storage. .