RHEOLOGY OF FLUID & SEMISO

Name: RHEOLOGY OF FLUID & SEMISO
Brand: Springer US, Springer-Verlag GmbH, Springer-Verlag GmbH
SKU: 20585484
Price: 171.19 EUR
Availability: OutOfStock

(Sprache: Englisch)

Autor: M. Anandha Rao

Schreiben Sie einen Kommentar zu "RHEOLOGY OF FLUID & SEMISO".

RHEOLOGY OF FLUID & SEMISO, M. Anandha Rao

Merken

The second edition of this fascinating work takes readers from the basics right up to the complexities of this crucial topic area in food science. It examines the concepts needed to characterize rheological behavior of fluid and semisolid foods.

Mehr zum Inhalt Inhaltsverzeichnis Autorenporträt Video

Buch 171.19 €

eBook (pdf) 169.99 €

Leider schon ausverkauft

versandkostenfrei

Bestellnummer: 20585484

Buch 171.19 €

In den Warenkorb

85 DeutschlandCard Punkte sammeln

Lastschrift, Kreditkarte, Paypal, Rechnung
Kostenlose Rücksendung
Ratenzahlung möglich

Produktdetails

Produktbeschreibung
Inhaltsverzeichnis
Autorenporträt
Biblio. Angaben / Produktdetails

Produktinformationen zu „RHEOLOGY OF FLUID & SEMISO “

Klappentext zu „RHEOLOGY OF FLUID & SEMISO “

PThe second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food./P

Inhaltsverzeichnis zu „RHEOLOGY OF FLUID & SEMISO “

Introduction: Food Rheology and Structure.- Flow and Functional Models for Rheological Properties of Fluid Foods.- Measurement of Flow and Viscoelastic Properties.- Rheology of Food Gum and Starch Dispersions.- Rheological Behavior of Processed Fluid and Semisolid Foods.- Rheological Behavior of Food Gels.- Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing.- Application of Rheology to Fluid Food Handling and Processing.

Autoren-Porträt von M. Anandha Rao

M. A. "Andy" Rao is a Professor Emeritus of Food Engineering in Cornell University's Department of Food Science and Technology, Geneva, New York. For his contributions to the engineering and scientific community, and food processing industry, he received the Scott Blair Award for Excellence in Rheology of AACC (American Association of Cereal Chemists), the Distinguished Food Engineering Award of ASAE (American Society of Agricultural Engineers), and was elected a Fellow of IFT (Institute of Food Technologists) and AFST (Association of Food Scientists and Technologists-India). Dr. Rao helped develop the "Vane Method" measurement of yield stress for a variety of food products -- a standard measurement tool used by the food industry today. Also he has actively supported and promoted food engineering through cooperative professional teaching and research activities in Brazil, India, Mexico, New Zealand, Portugal, and Thailand.

Bibliographische Angaben

Autor: M. Anandha Rao
2007, 481 Seiten, Maße: 16,4 x 23,4 cm, Gebunden, Englisch
Verlag: Springer US
ISBN-10: 0387709290
ISBN-13: 9780387709291

Sprache:

Englisch

Kommentar zu "RHEOLOGY OF FLUID & SEMISO"

Schreiben Sie einen Kommentar zu "RHEOLOGY OF FLUID & SEMISO".

Wie funktionieren Bewertungen?

0 Gebrauchte Artikel zu „RHEOLOGY OF FLUID & SEMISO“

Zustand	Preis	Porto	Zahlung	Verkäufer	Rating