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Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications /
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...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer US : Imprint: Springer,
2014.
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| Edición: | 3rd ed. 2014. |
| Colección: | Food Engineering Series,
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| Temas: | |
| Acceso en línea: | Texto Completo |
MARC
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| 245 | 1 | 0 | |a Rheology of Fluid, Semisolid, and Solid Foods |h [electronic resource] : |b Principles and Applications / |c by M. Anandha Rao. |
| 250 | |a 3rd ed. 2014. | ||
| 264 | 1 | |a New York, NY : |b Springer US : |b Imprint: Springer, |c 2014. | |
| 300 | |a XIII, 461 p. 202 illus., 1 illus. in color. |b online resource. | ||
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| 490 | 1 | |a Food Engineering Series, |x 2628-8095 | |
| 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. | |
| 520 | |a 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 hard spheres and its relationship to milk protein dispersions · Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements · Diffusive Wave Spectroscopy · Correlation of Bostwick consistometer data with property-based dimensionless groups · A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils · Discussion of how tribology and rheology can be used for the sensory perception of foods About the Author M. A. "Andy" Rao is Professor Emeritus of Food Engineering at Cornell University. He received the Life Achievement Award of the International Association of Engineering and Food in 2011; the Scott Blair Award for Excellence in Rheology from the American Association of Cereal Chemists; the Distinguished Food Engineering Award from the American Society of Agricultural Engineers; and was 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, which is 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. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Biotechnology. | |
| 650 | 0 | |a Mechanics, Applied. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Biotechnology. |
| 650 | 2 | 4 | |a Engineering Mechanics. |
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| 950 | |a Chemistry and Materials Science (SpringerNature-11644) | ||
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