Rheology of Fluid, Semisolid, and Solid Foods

Released on by M. Anandha Rao
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  • Rheology of Fluid, Semisolid, and Solid Foods Book Detail

  • Author : M. Anandha Rao
  • Release Date : 2013-11-19
  • Publisher : Springer Science & Business Media
  • Genre : Technology & Engineering
  • Pages : 470
  • ISBN 13 : 1461492300
  • File Size : 91,91 MB
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Rheology of Fluid, Semisolid, and Solid Foods by M. Anandha Rao PDF Summary

Book Description: This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. · A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions · Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements · Diffusive Wave Spectroscopy · Correlation of Bostwick consistometer data with property-based dimensionless groups · A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils · Discussion of how tribology and rheology can be used for the sensory perception of foods

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Rheology of Semisolid Foods

Rheology of Semisolid Foods

File Size : 60,60 MB
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Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid

Food Rheology

Food Rheology

File Size : 99,99 MB
Total View : 7523 Views
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Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit ope