Advances in Food Rheology and Its Applications

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. 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

Produk Detail:

  • Author : Jasim Ahmed
  • Publisher : Woodhead Publishing
  • Pages : 528 pages
  • ISBN : 008100432X
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKAdvances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications
  • Author : Jasim Ahmed,Pawel Ptaszek,Santanu Basu
  • Publisher : Woodhead Publishing
  • Release : 13 September 2016
GET THIS BOOKAdvances in Food Rheology and Its Applications

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,

Global Perspectives on Astaxanthin

Global Perspectives on Astaxanthin
  • Author : Gokare A. Ravishankar,Ranga Rao Ambati
  • Publisher : Academic Press
  • Release : 10 April 2021
GET THIS BOOKGlobal Perspectives on Astaxanthin

Global Perspectives on Astaxanthin: From Industrial Production to Food, Health, and Pharmaceutical Applications explores the range of practical applications for this molecule, focusing on nutraceutical, pharmaceutical and cosmeceutical products, along with food and feed. This volume brings together the most relevant research, background and future thinking on astaxanthin, focusing on its health benefits. Chapters cover phytopharmaceuticals, industrial production, feeds, downstream processing, regulations, products, color, pigment, cosmetics, bioactive compounds, relationships to other carotenoids, and skin care. The detailed information on its

Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology
  • Author : Jaspreet Singh,Lovedeep Kaur
  • Publisher : Academic Press
  • Release : 22 July 2009
GET THIS BOOKAdvances in Potato Chemistry and Technology

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 17 March 2017
GET THIS BOOKAdvances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption. Contains contributions that have been

Non-Newtonian Flow and Applied Rheology

Non-Newtonian Flow and Applied Rheology
  • Author : R. P. Chhabra,J.F. Richardson
  • Publisher : Butterworth-Heinemann
  • Release : 08 April 2011
GET THIS BOOKNon-Newtonian Flow and Applied Rheology

This book bridges the gap between the theoretical work of the rheologist, and the practical needs of those who have to design and operate the systems in which these materials are handled or processed. It is an established and important reference for senior level mechanical engineers, chemical and process engineers, as well as any engineer or scientist who needs to study or work with these fluids, including pharmaceutical engineers, mineral processing engineers, medical researchers, water and civil engineers. This new

Advances in Food Process Engineering Research and Applications

Advances in Food Process Engineering Research and Applications
  • Author : Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos
  • Publisher : Springer Science & Business Media
  • Release : 21 October 2013
GET THIS BOOKAdvances in Food Process Engineering Research and Applications

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment.

Technologies for Value Addition in Food Products and Processes

Technologies for Value Addition in Food Products and Processes
  • Author : Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle
  • Publisher : CRC Press
  • Release : 13 November 2019
GET THIS BOOKTechnologies for Value Addition in Food Products and Processes

The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable

Advances in the Flow and Rheology of Non-Newtonian Fluids

Advances in the Flow and Rheology of Non-Newtonian Fluids
  • Author : D.A. Siginer,D. De Kee,R.P. Chhabra
  • Publisher : Elsevier
  • Release : 07 May 1999
GET THIS BOOKAdvances in the Flow and Rheology of Non-Newtonian Fluids

These two volumes contain chapters written by experts in such areas as bio and food rheology, polymer rheology, flow of suspensions, flow in porous media, electrorheological fluids, etc. Computational as well as analytical mathematical descriptions, involving appropriate constitutive equations deal with complex flow situations of industrial importance. This work is unique in that it brings together state of the art reviews and recent advances in a variety of areas, involving viscoelastic materials, in a desirable and timely manner.

Characterization of Food

Characterization of Food
  • Author : Anilkumar G. Gaonkar
  • Publisher : Elsevier
  • Release : 27 September 1995
GET THIS BOOKCharacterization of Food

Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is

Novel Approaches of Nanotechnology in Food

Novel Approaches of Nanotechnology in Food
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 13 May 2016
GET THIS BOOKNovel Approaches of Nanotechnology in Food

Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries