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Rheology of foods /
The field of rheology of foods is extensive and a researcher in the field is called upon to interact with a diverse group of scientists and engineers. In arranging this symposium for the AIChE meeting in Chicago in November 1990 the papers were carefully selected to highlight this diversity. All but...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores Corporativos: | , |
| Otros Autores: | , |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Elsevier Applied Science,
[1992]
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 008 | 140921s1992 enka ob 101 0 eng d | ||
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| 111 | 2 | |a Symposium on Rheology of Foods |d (1990 : |c Chicago, Ill.) | |
| 245 | 1 | 0 | |a Rheology of foods / |c edited by R. Borwanker and C.F. Shoemaker. |
| 264 | 1 | |a London : |b Elsevier Applied Science, |c [1992] | |
| 264 | 4 | |c �1992 | |
| 300 | |a 1 online resource (viii, 168 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a "Papers presented at the Symposium on Rheology of Foods, as part of the AIChE meeting, Chicago, November 1990, and at the Conference on Food Engineering, Chicago, March 1991." | ||
| 500 | |a "Reprinted from Journal of food engineering, vol. 16, nos. 1 & 2." | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a The field of rheology of foods is extensive and a researcher in the field is called upon to interact with a diverse group of scientists and engineers. In arranging this symposium for the AIChE meeting in Chicago in November 1990 the papers were carefully selected to highlight this diversity. All but two of the chapters in this book are based on papers which were presented at this symposium, the additional paper was presented at the Conference on Food Engineering, Chicago, March 1991, and the book opens with an introductory overview. All the papers are peer-reviewed research contributions. The chapters cover a range of applications of food rheology to such areas as food texture, stability, and processing. This volume will be a reference source for workers within this wide and varied field. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; Rheology of Foods; Copyright Page; Editorial; Table of Contents; Chapter 1. Food Texture and Rheology: A Tutorial Review; ABSTRACT; INTRODUCTION; FOOD TEXTURE AND RHEOLOGY; BASIC DEFINITIONS; INSTRUMENTAL RHEOLOGICAL MEASUREMENTS; MEASUREMENT OF FOOD TEXTURE; APPLICATIONS OF RHEOLOGICAL DATA; ACKNOWLEDGMENTS; REFERENCES; Chapter 2. Measurement of Thixotropy of Model Food Colloidal Suspensions with Step Change Shear Rate; ABSTRACT; INTRODUCTION; METHODS AND MATERIALS; RESULTS AND DISCUSSION; REFERENCES; Chapter 3. Failure Testing of Gellan Gels; ABSTRACT; NOTATION; INTRODUCTION. | |
| 505 | 8 | |a MATERIALS AND METHODSRESULTS AND DISCUSSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 4. Thermorheological Studies of Food Polymer Dispersions; ABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 5. Rheological Characterization of Melting of Margarines and Tablespreads; ABSTRACT; INTRODUCTION; EXPERIMENTAL METHODS; RESULTS AND DISCUSSION; CONCLUSIONS; ACKNOWLEDGMENTS; REFERENCES; Chapter 6. The Effect of Shear Rate and Strain on the Pasting Behavior of Food Starches; ABSTRACT; INTRODUCTION; PASTING VISCOSITY OF STARCH DISPERSION. | |
| 505 | 8 | |a METHODOLOGYMATERIALS; REPRODUCIBILITY; COMPARISON TO AMYLOGRAPH; EFFECT OF SHEAR RATE AND STRAIN; CONCLUSION; REFERENCES; Chapter 7. Comparison of Small and Large Deformation Measurements to Characterize the Rheology of Wheat Flour Doughs; ABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; SUMMARY AND CONCLUSIONS; REFERENCES; Chapter 8. Flow Profiles in a Tube Rheometer Using Magnetic Resonance Imaging; ABSTRACT; NOTATION; INTRODUCTION; THEORY; MAGNETIC RESONANCE THEORY; MATERIALS AND METHODS; RESULTS AND DISCUSSION; ACKNOWLEDGMENTS; REFERENCES. | |
| 505 | 8 | |a Chapter 9. Use of an Ultrasonic Technique to Evaluate the Rheological Properties of Cheese and DoughABSTRACT; NOTATION; INTRODUCTION; THEORY; EXPERIMENTATION; DEVELOPMENT; RESULTS AND DISCUSSION; SUMMARY; ACKNOWLEDGMENTS; REFERENCES; Chapter 10. Calibration of Rheological Techniques Used for Foods; ABSTRACT; INTRODUCTION; CALIBRATION FOR ENGINEERING PROCESS DESIGN AND FOR STRUCTURE; CALIBRATION FOR PREDICTION OF SENSORY TEXTURE PERCEPTION; INVISIBLE RHEOLOGICAL PROPERTIES; UNREALISTIC ASSUMPTIONS; SUMMARY; REFERENCES; Index. | |
| 650 | 0 | |a Food |x Testing |v Congresses. | |
| 650 | 0 | |a Rheology |v Congresses. | |
| 650 | 0 | |a Food |x Testing. | |
| 650 | 0 | |a Rheology. | |
| 650 | 6 | |a Aliments |x Essais. |0 (CaQQLa)201-0061356 | |
| 650 | 6 | |a Rh�eologie. |0 (CaQQLa)201-0025965 | |
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| 650 | 6 | |a Rh�eologie |0 (CaQQLa)201-0025965 |v Congr�es. |0 (CaQQLa)201-0378219 | |
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| 650 | 7 | |a Food |x Testing |2 fast |0 (OCoLC)fst00930639 | |
| 650 | 7 | |a Rheology |2 fast |0 (OCoLC)fst01096929 | |
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| 700 | 1 | |a Borwanker, R., |e editor. | |
| 700 | 1 | |a Shoemaker, Charles F., |d 1946- |e editor. | |
| 711 | 2 | |a Conference on Food Engineering |d (1991 : |c Chicago, Ill.) | |
| 730 | 0 | |a Journal of food engineering. | |
| 776 | 0 | 8 | |i Print version: |a Symposium on Rheology of Foods (1990 : Chicago, Ill.). |t Rheology of foods |z 1851668772 |w (DLC) 92016870 |w (OCoLC)25833486 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781851668779 |z Texto completo |