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Proceedings of the Iberian Meeting on Rheology (IBEREO 2024) / / edited by Anabela Raymundo, Vitor Delgado Alves, Isabel Sousa, Francisco José Galindo-Rosales
| Proceedings of the Iberian Meeting on Rheology (IBEREO 2024) / / edited by Anabela Raymundo, Vitor Delgado Alves, Isabel Sousa, Francisco José Galindo-Rosales |
| Autore | Raymundo Anabela |
| Edizione | [1st ed. 2024.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (200 pages) |
| Disciplina | 531.1134 |
| Altri autori (Persone) |
AlvesVitor Delgado
SousaIsabel Galindo-RosalesFrancisco José |
| Collana | Springer Proceedings in Materials |
| Soggetto topico | Rheology |
| ISBN |
9783031672170
9783031672163 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Preface -- Organization -- Contents -- Part 1 Suspensions, Emulsions, Foams and Interfacial Rheology -- Part 2 Food Rheology and Bio-rheology -- Part 3 Polymer rheology (solutions, gels, solids, melts and composites) -- Part 4 Experimental methods and New Advances in Rheometry -- Part 5 Non-Newtonian Fluid Mechanics and Computational Rheology -- Part 6 Industrial Rheology and Processing -- Authors index. |
| Record Nr. | UNINA-9910878051003321 |
Raymundo Anabela
|
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| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Rheology and Quality Research of Cereal-Based Food
| Rheology and Quality Research of Cereal-Based Food |
| Autore | Raymundo Anabela |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (132 p.) |
| Soggetto topico |
Biology, life sciences
Food & society Research & information: general |
| Soggetto non controllato |
acorn flour
antioxidants ball milling colour dough rheology dynamic oscillatory shear measurements dynamic oscillatory shear test factorial design fibre-rich ingredient formula galactosides gluten-free gluten-free bread gluten-free cupcake gluten-free dough gluten-free products hydrocolloids legumes enrichment microalga Tetraselmis chuii microstructure non-isothermal kinetic modeling optimization pasting profile pasting properties phenolics phenols phytate processing factor protease inhibitors red kidney bean rheology rice bread starch-flour system tamarind gum texture tomato seed flour underexploited resources viscoelastic properties wheat flour X-ray diffraction yogurt |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557895403321 |
|
Raymundo Anabela
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||