Food Rheology: A Practical Guide

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Synopsis
Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing, the behavior during shelf life, the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore, it is imperative for professionals involved in food science and engineering to understand and assess food rheology. Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide, demonstrating that applying food rheology does not need to be a complex task. Key Features Presents a practical, direct and didactic description of food rheology, with many examples and applications Includes a guide for designing, performing and interpreting experiments, highlighting the main concerns and tips Describes different food products (liquid, semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications Explores structure-processing-properties relations More direct, practical and consulting, this book can help students, professionals and professors to understand the basic concepts to design, perform and interpret experiments related to food processing and properties.
Copyright:
2022

Book Details

Book Quality:
Publisher Quality
Book Size:
176 Pages
ISBN-13:
9781000992953
Related ISBNs:
9781003148722, 9780367709686, 9780367685690
Publisher:
CRC Press
Date of Addition:
Copyrighted By:
Pedro E. D. Augusto, Meliza L. Rojas, and Alberto C. Miano. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or he
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Technology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.

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