skip to content
Practical food rheology : an interpretive approach Preview this item
ClosePreview this item

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
Database:WorldCat
Summary:

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...

You are not connected to the Shoen Library network. Access to online content and services may require you to authenticate with your library. Off-Campus Access
Getting this item's online copy... Getting this item's online copy...

Find a copy in the library

Getting this item's location and availability... Getting this item's location and availability...

WorldCat

Find it in libraries globally
Worldwide libraries own this item

Details

Genre/Form: Electronic books
Additional Physical Format: Print version:
Practical food rheology.
Ames, Iowa : Blackwell, 2011
(DLC) 2010022798
(OCoLC)643081640
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
OCLC Number: 702645256
Description: 1 online resource (264 p.)
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 ... [et al.] --
10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton ... [et al.].
Responsibility: edited by Ian T. Norton, Fotios Spyropoulos and Philip Cox.
Retrieving notes about this item Retrieving notes about this item

Reviews

Editorial reviews

Publisher Synopsis

"This book takes a simple and practically focused approach to food rheology, providing clear, concise interpretation of rheological data which directly relates to actual perceived functionality in Read more...

 
User-contributed reviews
Retrieving GoodReads reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.