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Rheology of Fluid and Semisolid Foods: Principles and Applications - 2nd edition

M Rao, R Anandha 
Springer  2007  



Hardcover  482 pp  ISBN 9780387709291      £106.00
The second edition of Rheology of Fluid and Semisolid Foods: Principles and Application, examines the concepts needed to characterize rheological behavior of fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods, and structure in gelled systems. It covers important applications of rheology to sensory assessment and swallowing, and handling and processing foods. All of the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food

Written for Academic industries

Contents

  • Preface to the Second Edition.
  • Preface to the First Edition.
  • 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.
  • Appendix A: Nomenclature.
  • Subject Index.
To find similar publications, click on a keyword below:
Springer : food science : hydrocolloids : rheology : starch

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