Rheology of Fluid, Semisolid, and Solid Foods
Principles and Applications
(Sprache: Englisch)
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.
Voraussichtlich lieferbar in 3 Tag(en)
versandkostenfrei
Buch (Kartoniert)
Fr. 189.00
inkl. MwSt.
- Kreditkarte, Paypal, Rechnungskauf
- 30 Tage Widerrufsrecht
Produktdetails
Produktinformationen zu „Rheology of Fluid, Semisolid, and Solid Foods “
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.
Klappentext zu „Rheology of Fluid, Semisolid, and Solid Foods “
This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure
· Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length.
· A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions
· Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements
· Diffusive Wave Spectroscopy
· Correlation of Bostwick consistometer data with property-based dimensionless groups
· A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils
· Discussion of how tribology and rheology can be used for the sensory perception of foods
Inhaltsverzeichnis zu „Rheology of Fluid, Semisolid, and Solid Foods “
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.
Autoren-Porträt von M. Anandha Rao
M. A. "Andy" Rao is Professor Emeritus of Food Engineering at Cornell University. He received the Life Achievement Award of the International Association of Engineering and Food in 2011; the Scott Blair Award for Excellence in Rheology from the American Association of Cereal Chemists; the Distinguished Food Engineering Award from the American Society of Agricultural Engineers; and was elected a Fellow of the Institute of Food Technologists. Dr. Rao helped develop the "Vane Method" measurement of yield stress for a variety of food products, which is a standard measurement tool used by the food industry today. He has actively supported and promoted food engineering through cooperative professional teaching and research activities in Brazil, India, Mexico, New Zealand, Portugal, and Thailand.
Bibliographische Angaben
- Autor: M. Anandha Rao
- 2016, 3. Aufl., XIII, 461 Seiten, 1 farbige Abbildungen, Masse: 15,6 x 23,4 cm, Kartoniert (TB), Englisch
- Verlag: Springer, Berlin
- ISBN-10: 148997881X
- ISBN-13: 9781489978813
Sprache:
Englisch
Kommentar zu "Rheology of Fluid, Semisolid, and Solid Foods"
0 Gebrauchte Artikel zu „Rheology of Fluid, Semisolid, and Solid Foods“
| Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
|---|
Schreiben Sie einen Kommentar zu "Rheology of Fluid, Semisolid, and Solid Foods".
Kommentar verfassen