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...

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Détails bibliographiques
Cote:Libro Electrónico
Auteur principal: Vliet, Ton van
Format: Électronique eBook
Langue:Inglés
Publié: Hoboken : CRC Press, 2013.
Sujets:
Food texture.
Food > Composition.
Rheology.
Aliments > Texture.
Rhéologie.
TECHNOLOGY & ENGINEERING > Food Science.
Accès en ligne:Texto completo (Requiere registro previo con correo institucional)
Description
Résumé: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.
Description matérielle:1 online resource (358 pages)
ISBN:9781439897973
1439897972

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