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Food Engineering Ser.: Rheology of Fluid, Semisolid, and Solid Foods : Principles and Applications by M. Anandha Rao (2013, Hardcover)

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Product Information

A wealth of vital new topics, including microstructure and diffusive wave spectroscopy, have been added to this revised third edition of the authoritative text on rheology in foods, written by one of the world's leading authorities on food engineering.

Product Identifiers

Publisher
Springer
ISBN-10
1461492297
ISBN-13
9781461492290
eBay Product ID (ePID)
175203579

Product Key Features

Author
M. Anandha Rao
Publication Name
Rheology of Fluid, Semisolid, and Solid Foods : Principles and Applications
Format
Hardcover
Language
English
Publication Year
2013
Series
Food Engineering Ser.
Type
Textbook
Number of Pages
Xiii, 461 Pages

Dimensions

Item Length
9.3in
Item Width
6.1in
Item Weight
294 Oz

Additional Product Features

Number of Volumes
1 Vol.
Lc Classification Number
Tx341-641
Edition Number
3
Table of Content
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.
Copyright Date
2014
Topic
Biotechnology, Food Science, Mechanical, Chemistry / General
Intended Audience
Scholarly & Professional
Illustrated
Yes
Genre
Technology & Engineering, Science