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Advances In Food Rheology and Its Applications

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Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance.

Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances.

Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

641.3 AHM a

Penerbit

Amsterdam : Woodhead Publishing is an Imprint of Elsevier., 2017

Deskripsi Fisik

London

Bahasa

English

ISBN/ISSN

9780081004319

Klasifikasi

641.3

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food Rheology

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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