Rheology of Fluid and Semisolid Foods: Principles and Applications
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Beschreibung
Preface to the Second Edition.- Preface to the First Edition.- 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.- Appendix A: Nomenclature.- Subject Index.
Eigenschaften
Breite: | 155 |
Höhe: | 235 |
Seiten: | 482 |
Sprachen: | Englisch |
Autor: | M. A. A. Rao |
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