03113nam 2200601 a 450 991014087480332120170816125802.01-4443-9106-21-282-94448-797866129444821-4443-9105-41-4443-9104-6(CKB)2670000000059274(EBL)624657(OCoLC)700701686(SSID)ssj0000441053(PQKBManifestationID)11313651(PQKBTitleCode)TC0000441053(PQKBWorkID)10405122(PQKB)10684077(MiAaPQ)EBC624657(EXLCZ)99267000000005927420100618d2011 uy 0engur|n|---|||||txtccrPractical food rheology[electronic resource] an interpretive approach /edited by Ian T Norton, Fotios Spyropoulos and Philip CoxAmes, Iowa Blackwell20111 online resource (284 p.)Food science and technology Practical food rheology Description based upon print version of record.1-4051-9978-4 Includes bibliographical references and index.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.].Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn't overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food develoFoodRheologyElectronic books.Food.Rheology.664.02Norton Ian T907092Spyropoulos Fotios907093Cox Philip517441MiAaPQMiAaPQMiAaPQBOOK9910140874803321Practical food rheology2029026UNINA