Advances in Food Rheology and Its Applications

AHMED, J ed
Added Author
PTASZEK, Pawel
BASU, Santanu
Publication
Duxford, United Kingdom Woodhead Publishing is an imprint of Elsevier 2017
ISBN
9780081004319 / eISBN:9780081004326
Physical Description
497p
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition
Science Direct e-Book
URL
Language
eng
 
 
 
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$a Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances.
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$a FOOD TEXTURE
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$a FOOD ANALYSIS
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Subject
RHEOLOGY
FOOD--ANALYSIS
FOOD TEXTURE
FOOD ANALYSIS
E-BOOKS
Summary
Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances.