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Record Nr. |
UNINA9910140874803321 |
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Titolo |
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox |
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Pubbl/distr/stampa |
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Ames, Iowa, : Blackwell, 2011 |
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ISBN |
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1-4443-9106-2 |
1-282-94448-7 |
9786612944482 |
1-4443-9105-4 |
1-4443-9104-6 |
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Descrizione fisica |
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1 online resource (284 p.) |
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Collana |
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Food science and technology Practical food rheology |
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Altri autori (Persone) |
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NortonIan T |
SpyropoulosFotios |
CoxPhilip |
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Disciplina |
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Soggetti |
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Food |
Rheology |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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1. Introduction-- why the interpretive approach? / Niall W.G. Young -- 2. Viscosity and oscillatory rheology / Taghi Miri -- 3. Doppler ultrasound-based rheology / Beat Birkhofer -- 4. Hydrocolloid gums-- their role and interactions in foods / Tim Foster and Bettina Wolf -- 5. Xanthan gum-- functionality and application -- 6. Alginates in foods / Alan M. Smith and Taghi Miri -- 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang -- 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf -- 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel / Fotios Sypropouls ... [et al.] -- 10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton ... [et al.]. |
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Sommario/riassunto |
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Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and |
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