Ankündigung Erscheint vsl. September 2022 Abbildung von Ahmed / Basu | Advances in Food Rheology and Its Applications | 2. Auflage | 2022 | beck-shop.de

Ahmed / Basu

Advances in Food Rheology and Its Applications

Jetzt vorbestellen! Wir liefern bei Erscheinen (Erscheint vsl. September 2022)

ca. 304,95 €

Preisangaben inkl. MwSt. Abhängig von der Lieferadresse kann die MwSt. an der Kasse variieren. Weitere Informationen

Buch. Softcover

2022

774 S.

In englischer Sprache

William Andrew Publishing. ISBN 978-0-12-823983-4

Format (B x L): 19,1 x 23,5 cm

Produktbeschreibung

Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition 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.

This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties.

As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels.

Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference.



- Considers the impact of artificial intelligence and machine vision on rheological characterization and process control
- Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling
- Covers thermodynamic approach of rheology and interfacial rheology
- Explains various gel systems rheology, including bogels and organogo gels

Topseller & Empfehlungen für Sie

Ihre zuletzt angesehenen Produkte

Autoren

  • Rezensionen

    Dieses Set enthält folgende Produkte:
      Auch in folgendem Set erhältlich:
      • nach oben

        Ihre Daten werden geladen ...