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....

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Rao, M. A. Andy (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer US : Imprint: Springer, 2007.
Edición:2nd ed. 2007.
Colección:Food Engineering Series,
Temas:
Food science.
Computer science.
Food Science.
Theory of Computation.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • 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.

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