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
Number of Pages
Xiii, 461 Pages
Language
English
Publication Name
Rheology of Fluid, Semisolid, and Solid Foods : Principles and Applications
Publication Year
2013
Subject
Biotechnology, Food Science, Mechanical, Chemistry / General
Type
Textbook
Subject Area
Technology & Engineering, Science
Author
M. Anandha Rao
Series
Food Engineering Ser.
Format
Hardcover
Dimensions
Item Weight
294 Oz
Item Length
9.3 in
Item Width
6.1 in
Additional Product Features
Edition Number
3
Intended Audience
Scholarly & Professional
Number of Volumes
1 Vol.
Illustrated
Yes
Lc Classification Number
Tx341-641
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.