Cover for Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications

A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition

Book2016

Edited by:

J. Ahmed

Advances in Food Rheology and Its Applications

A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition

Book2016

 

Cover for Advances in Food Rheology and Its Applications

Edited by:

J. Ahmed

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Book description

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies ... read full description

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  2. Book chapterAbstract only

    Chapter 1 - Food Rheology: Scientific Development and Importance to Food Industry

    J. Ahmed, P. Ptaszek and S. Basu

    Pages 1-4

  3. Book chapterNo access

    Index

    Pages 483-497

About the book

Description

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance.

Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances.

Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food.

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance.

Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances.

Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food.

Key Features

  • Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance
  • Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology
  • Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working
  • Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance
  • Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology
  • Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Details

ISBN

978-0-08-100431-9

Language

English

Published

2016

Copyright

Copyright © 2016 Elsevier Ltd. All rights reserved.

Imprint

Woodhead Publishing

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Authors

P. Ptaszek

Department of Engineering and Machinery for Food Industry
Faculty of Food Technology, Agricultural University in Cracow
Krakow, Poland

S. Basu

Dr. S.S. Bhatnagar University
Institute of Chemical Engineering & Technology
Panjab University, Chandigarh, Panjab, India

Editors

J. Ahmed

Food and Nutrition Program
Environment and Life Sciences Research Center
Kuwait Institute for Scientific Research
Kuwait City, Kuwait