Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
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| Titolo: |
Practical food rheology [[electronic resource] ] : an interpretive approach / / edited by Ian T Norton, Fotios Spyropoulos and Philip Cox
|
| Pubblicazione: | Ames, Iowa, : Blackwell, 2011 |
| Descrizione fisica: | 1 online resource (284 p.) |
| Disciplina: | 664.02 |
| Soggetto topico: | Food |
| Rheology | |
| Soggetto genere / forma: | Electronic books. |
| Altri autori: |
NortonIan T
SpyropoulosFotios
CoxPhilip
|
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | 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.]. |
| Sommario/riassunto: | 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 develo |
| Titolo autorizzato: | Practical food rheology |
| ISBN: | 1-4443-9106-2 |
| 1-282-94448-7 | |
| 9786612944482 | |
| 1-4443-9105-4 | |
| 1-4443-9104-6 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910140874803321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |