Santanu Basu – författare
3 619 kr
Skickas inom 5-8 vardagar
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.
Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food.
Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working
3 039 kr
Skickas inom 7-10 vardagar
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition�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.
This�second edition�provides coverage of�new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties.
As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels,�bigel�and�organogels.
Written for food scientists, food technologists, sensory scientists, and others working in academia and industry,�Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition�will be a welcomed and updated reference.
Considers the impact of artificial intelligence and machine vision on rheological characterization and process control Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling Covers thermodynamic approach of rheology and interfacial rheology Explains various gel systems rheology, including bogels and organogo gels