Cargando…
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 |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
CRC Press,
2013.
|
| Temas: | |
| Acceso en línea: | Texto completo (Requiere registro previo con correo institucional) |
MARC
| LEADER | 00000cam a2200000Mu 4500 | ||
|---|---|---|---|
| 001 | OR_ocn908079551 | ||
| 003 | OCoLC | ||
| 005 | 20231017213018.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 150509s2013 xx o 000 0 eng d | ||
| 040 | |a EBLCP |b eng |e pn |c EBLCP |d DEBSZ |d OCLCQ |d YDXCP |d OCLCQ |d NLE |d OCLCO |d MERUC |d OCLCF |d OCLCQ |d OCLCO |d N$T |d UKMGB |d OCLCQ |d OTZ |d TYFRS |d UKAHL |d OCLCQ |d OCLCO |d ORMDA |d OCLCQ | ||
| 015 | |a GBB7C6800 |2 bnb | ||
| 016 | 7 | |a 018428227 |2 Uk | |
| 020 | |a 9781439897973 |q (electronic bk.) | ||
| 020 | |a 1439897972 |q (electronic bk.) | ||
| 029 | 1 | |a AU@ |b 000056086553 | |
| 029 | 1 | |a AU@ |b 000065156464 | |
| 029 | 1 | |a DEBSZ |b 449427870 | |
| 029 | 1 | |a DEBSZ |b 456561951 | |
| 029 | 1 | |a UKMGB |b 018428227 | |
| 035 | |a (OCoLC)908079551 | ||
| 037 | |a TANDF_258286 |b Ingram Content Group | ||
| 037 | |a 9781439827031 |b O'Reilly Media | ||
| 050 | 4 | |a TX531 .V45 2015 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664.07 |a 664/.07 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Vliet, Ton van. | |
| 245 | 1 | 0 | |a Rheology and Fracture Mechanics of Foods. |
| 260 | |a Hoboken : |b CRC Press, |c 2013. | ||
| 300 | |a 1 online resource (358 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Contents; Preface; Acknowledgments; Author; Chapter 1: Rheology and Fracture Mechanics in Food Science and Technology; Chapter 2: Basic Notions; Chapter 3: Rheological Quantities, Types of Deformation; Chapter 4: Descriptive Rheology; Chapter 5: Fracture and Yielding Behavior; Chapter 6: Selection of Instrumental Method; Chapter 7: Measuring Methods; Chapter 8: Measuring Apparatus; Chapter 9: General Aspects; Chapter 10: Viscosity of Dispersions of Particles; Chapter 11: Viscosity of Macromolecular Solutions; Chapter 12: Solids and Solid-Like Materials; Chapter 13: Gels. | |
| 505 | 8 | |a Chapter 14: Composite Food ProductsChapter 15: Gel-Like Close Packed Materials; Chapter 16: Cellular Materials; Chapter 17: Hard Solids; Chapter 18: Texture Perception; Appendix A: List of Frequently Used Symbols; Appendix B: SI Units Used; Appendix C: Derivation of Equations 7.32 and 7.33 Using Complex Notations; Back Cover. | |
| 520 | |a 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. | ||
| 590 | |a O'Reilly |b O'Reilly Online Learning: Academic/Public Library Edition | ||
| 650 | 0 | |a Food texture. | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Rheology. | |
| 650 | 6 | |a Aliments |x Texture. | |
| 650 | 6 | |a Rhéologie. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Composition. |2 fast |0 (OCoLC)fst00930485 | |
| 650 | 7 | |a Food texture. |2 fast |0 (OCoLC)fst00931243 | |
| 650 | 7 | |a Rheology. |2 fast |0 (OCoLC)fst01096929 | |
| 776 | 0 | 8 | |i Print version: |a Vliet, Ton van. |t Rheology and Fracture Mechanics of Foods. |d Hoboken : CRC Press, ©2013 |z 9781439827031 |
| 856 | 4 | 0 | |u https://learning.oreilly.com/library/view/~/9781439827031/?ar |z Texto completo (Requiere registro previo con correo institucional) |
| 938 | |a Askews and Holts Library Services |b ASKH |n AH24983425 | ||
| 938 | |a EBL - Ebook Library |b EBLB |n EBL1684159 | ||
| 938 | |a EBSCOhost |b EBSC |n 1763229 | ||
| 938 | |a Taylor & Francis |b TAFR |n 9780429112973 | ||
| 938 | |a YBP Library Services |b YANK |n 12368312 | ||
| 994 | |a 92 |b IZTAP | ||