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....
Tallennettuna:
| Päätekijä: | |
|---|---|
| Aineistotyyppi: | Livre numérique |
| Kieli: | Anglais |
| Julkaistu: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Sarja: | Food Engineering Series
|
| Linkit: | Accès sur la plateforme de l'éditeur Accès sur la plateforme de l'éditeur (Springer) Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Huomautus: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Rheology of Fluid and Semisolid Foods, Texte imprimé, 9780387709291 • Rheology of Fluid and Semisolid Foods: Principles and Applications, Texte imprimé, 9781441943675 • The Fractal company, a revolution in corporate culture, Hans-Jürgen Warnecke in collaboration with Manfred Hüser, Berlin, Springer-Verlag, 1993, 1 vol. (XIII-228 p.), 3-540-56537-X |
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| 100 | 1 | |a Rao, M. Anandha. | |
| 245 | 1 | 0 | |a Rheology of Fluid and Semisolid Foods : |b Principles and Applications |c by M. Anandha Rao. |
| 260 | |a New York, NY : |b Springer US. | ||
| 260 | |a Cham : |b Springer Nature, |c [20..]. | ||
| 490 | 0 | |a Food Engineering Series |x 2628-8095 | |
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 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. | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 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. | ||
| 776 | 0 | |t Rheology of Fluid and Semisolid Foods |b Texte imprimé |z 9780387709291 | |
| 776 | 0 | |t Rheology of Fluid and Semisolid Foods: Principles and Applications |b Texte imprimé |z 9781441943675 | |
| 776 | 0 | |0 016864662 |t The Fractal company |o a revolution in corporate culture |f Hans-Jürgen Warnecke in collaboration with Manfred Hüser |c Berlin |n Springer-Verlag |d 1993 |p 1 vol. (XIII-228 p.) |z 3-540-56537-X | |
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