Rheology of Semisolid Foods / Food Engineering Series (PDF)
Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food...
48 DeutschlandCard Punkte sammeln
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice.
Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factorscan cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing.
Dr. Joyner teaches graduate and undergraduate courses in Food Engineering, Food Quality Management, Evaluation of Dairy Products, and Food Rheology. She is an activemember of the Institute of Food Technologists, the American Dairy Science Association, and the Society of Rheology, and has served in multiple volunteer roles for these organizations. She is currently the faculty advisor for the Washington State University/University of Idaho Milk Processors' Association product development team and Collegiate Dairy Product Evaluation team.
Dr. Joyner has won multiple awards for her research and teaching, as well as for her involvement in professional societies, including the North Carolina State University CALS Outstanding Young Alumna Award, the Journal of Texture Studies Rising Stars in Texture Research Award, the North American Colleges and Teachers of Agriculture Teaching Award of Merit, and the Institute of Food Technologists Dairy Foods Division Outstanding Volunteer Award.
- 2019, 1st ed. 2019, 413 Seiten, Englisch
- Herausgegeben: Helen S. Joyner
- Verlag: Springer-Verlag GmbH
- ISBN-10: 303027134X
- ISBN-13: 9783030271343
- Erscheinungsdatum: 13.11.2019
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: PDF
- Größe: 14 MB
- Ohne Kopierschutz
- Vorlesefunktion
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "Rheology of Semisolid Foods / Food Engineering Series".
Kommentar verfassen