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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 |
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.