Rheology of fluid, semisolid, and solid foods : principles and applications / M. Anandha Rao

By:

Rao, M. Anandha

Material type:

TextSeries: Food engineering seriesPublication details: Estados Unidos de América : Springer, 2014Edition: 3a edDescription: xiii, 461 pISBN:

978-1-4614-9229-0

Subject(s):

Food -- Testing Rheology Food Science Biotechnology Viscosity

DDC classification:

664.07 R36 2014

Contents:

Introduction: Food Rheology and Structure -- Flow and Functional Models for Rheological Properties of Fluid Foods -- Measurement of Flow and Viscoelastic Properties -- Rheology of Food Gum and Starch Dispersions -- Rheological Behavior of Processed Fluid and Semisolid Foods -- Rheological Behavior of Food Gels -- Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing -- Application of Rheology to Fluid Food Handling and Processing.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Libro	Ingenieria Agroindustrial		General		664.07 R36 2014 (Browse shelf(Opens below))				2	Available			dia_010802
	Libro	Ingenieria Agroindustrial		General		664.07 R36 2014 (Browse shelf(Opens below))				1	Available			dia_010765