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101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aPractical food rheology$b[electronic resource] $ean interpretive approach /$fedited by Ian T Norton, Fotios Spyropoulos and Philip Cox
210   $aAmes, Iowa $cBlackwell$d2011
215   $a1 online resource (284 p.)
225 0 $aFood science and technology Practical food rheology 
300   $aDescription based upon print version of record.
311   $a1-4051-9978-4 
320   $aIncludes bibliographical references and index.
327   $a1. 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.].
330   $aRheology 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 develo
606   $aFood
606   $aRheology
615  0$aFood.
615  0$aRheology.
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701   $aNorton$b Ian T$0907092
701   $aSpyropoulos$b Fotios$0907093
701   $aCox$b Philip$0517441
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906   $aBOOK
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996   $aPractical food rheology$92029026
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