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Food Rheology
- A Practical Guide
Engelsk Paperback
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Food Rheology
- A Practical Guide
Engelsk Paperback

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Om denne bog

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.

Product detaljer
Sprog:
Engelsk
Sider:
136
ISBN-13:
9780367685690
Indbinding:
Paperback
Udgave:
ISBN-10:
0367685698
Udg. Dato:
14 nov 2023
Længde:
11mm
Bredde:
151mm
Højde:
226mm
Forlag:
Taylor & Francis Ltd
Oplagsdato:
14 nov 2023
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