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Rheology of Fluid, Semisolid, and Solid Foods

FES: RHEOLOGY OF FLUID SEMISOLID AND SOLID FOODS 3

Chemistry

Mathematics & Science

Food Science

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

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

COLFR

POST SECONDARY FOUR YEAR

COLSO

COLJR

COLSR

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Other Frontmatter.
Title Page.
Copyright Page.
Preface to the Third Edition.
Contents.
1: Introduction: Food Rheology and Structure.
2: Flow and Functional Models for Rheological Properties of Fluid Foods.
3: Measurement of Flow and Viscoelastic Properties.
4: Rheology of Food Gum and Starch Dispersions.
5: Rheological Behavior of Processed Fluid and Semisolid Foods.
6: Rheological Behavior of Food Gels.
7: Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing.
8: Application of Rheology to Fluid Food Handling and Processing.
Index.

Rheology of Fluid, Semisolid, and Solid Foods.css-1p8rvzy{position:absolute;padding-left:8px;}

Rheology of Fluid, Semisolid, and Solid Foods