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....
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Livre numérique |
| Sprache: | Anglais |
| Veröffentlicht: |
New York, NY :
Springer US
[20..].
Cham : Springer Nature |
| Schriftenreihe: | Food Engineering Series
|
| Online Zugang: | 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 |
| Anmerkung: |
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 |
Inhaltsangabe:
- 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.