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Practical food rheology : an interpretive approach

Author: Ian T Norton; Fotios Spyropoulos; Philip Cox
Publisher: Ames, Iowa : Blackwell, ©2011.
Edition/Format:   eBook : Document : EnglishView all editions and formats

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  Read more...

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Genre/Form: Electronic books
Additional Physical Format: Print version:
Practical food rheology.
Ames, Iowa : Blackwell, 2011
(DLC) 2010022798
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ian T Norton; Fotios Spyropoulos; Philip Cox
ISBN: 9781444391053 1444391054 9781613445242 1613445245 9781444391060 1444391062 9781444391046 1444391046
OCLC Number: 702645256
Description: 1 online resource (264 pages)
Contents: 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 [and others] --
10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton [and others].
Responsibility: edited by Ian T. Norton, Fotios Spyropoulos and Philip Cox.
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"Practical Food Rheology - An Interpretive Approach is a well-orchestrated tutorial on how 'food-grade' rheological measuring techniques can help to understand the flow behavior of ingredients as Read more...

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