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Rheology and Fracture Mechanics of Foods.
INTRODUCTION Rheology and fracture mechanics in food science and technology PHENOMENOLOGY Basic Notions Rheological quantities, types of deformation Descriptive rheology Yielding and fracture behaviour EXPERIMENTAL EVALUATION Introduction Measuring methods Measuring apparatus RELATION BETWEEN STRUCT...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
CRC Press,
2013.
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| Temas: | |
| Acceso en línea: | Texto completo (Requiere registro previo con correo institucional) |
| Sumario: | INTRODUCTION Rheology and fracture mechanics in food science and technology PHENOMENOLOGY Basic Notions Rheological quantities, types of deformation Descriptive rheology Yielding and fracture behaviour EXPERIMENTAL EVALUATION Introduction Measuring methods Measuring apparatus RELATION BETWEEN STRUCTURE and MECHANICAL PROPERTIES General aspects Dispersions Dilute dispersions Macromolecular solutions Gels Filled gels Solids Foam / Sponge structures Wet cellular materials. |
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| Descripción Física: | 1 online resource (358 pages) |
| ISBN: | 9781439897973 1439897972 |