Rheology of Fluid and Semisolid Foods: Principles and Applications
by
M. A. Rao
The second edition of this fascinating work takes readers from the basics right up to the complexities of this crucial topic area in food science. It examines the concepts needed to characterize rheological behavior of fluid and semisolid foods.
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Complete description
The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food.
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General info
Publisher & Imprint:
Springer-Verlag New York Inc.
Edition details
2nd ed. Softcover of orig. ed. 2007
City:
New York, NY
Pages:
500
More info:
height 234 mm
width 156 mm
weight 694 gr
thickness 25 mm
Summary
Rheology of Fluid and Semisolid Foods: Principles and Applications
Preface to the Second Edition.- Preface to the First Edition.- Introduction: Food Rheology and Structure.- Flow and Functional Models for Rheological Properties of Fluid Foods.- Measurement of Flow and Viscoelastic Properties.- Rheology of Food Gum and Starch Dispersions.- Rheological Behavior of Processed Fluid and Semisolid Foods.- Rheological Behavior of Food Gels.- Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing.- Application of Rheology to Fluid Food Handling and Processing.- Appendix A: Nomenclature.- Subject Index.
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