Shulph Ink
Advances in Food Rheology and Its Applications: Development in Food Rheology
Advances in Food Rheology and Its Applications: Development in Food Rheology
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The second edition of Advances in Food Rheology and Its Applications: Development in Food Rheology provides the latest advances in rheological measurement techniques and their applications in food science. It covers new methods such as ultrasonic and NMR approaches, as well as precision in data handling and mathematical modeling. The book also includes chapters on dairy and plant-based foods, food texture and sensory attributes, and the correlation between rheological behavior and food digestion. A special focus is given to 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, the book will be a valuable and updated reference.
Format: Paperback / softback
Length: 780 pages
Publication date: 26 September 2022
Publisher: Elsevier Science Publishing Co Inc
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition, presents the most recent advancements in the measurement and application of food rheology, a crucial tool for food companies in characterizing ingredients and final products, as well as predicting product performance and consumer acceptance. This second edition offers comprehensive coverage of new rheological measurement techniques, such as ultrasonic measurements of rheological properties and the NMR approach, as well as precision in data handling, including mathematical modeling of rheological properties.
In response to the growing diversity of food products demanded by consumers and their preferences, this second edition includes several new chapters on dairy and plant-based foods. The interplay between food texture and sensory attributes will also be explored. Furthermore, the correlation between rheological behavior and modeling of the fluid in the human stomach and food digestion will be assessed. Special attention has been given to rheology of gel systems, including food hydrogels, bigel, and organogels.
Written for food scientists, food technologists, sensory scientists, and professionals working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition, serves as a valuable and updated reference.
Dimension: 235 x 191 (mm)
ISBN-13: 9780128239834
Edition number: 2 ed
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