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Book


Title

Advances in Food Rheology and Its Applications. Development in Food Rheology

Editors

Year of publication

2023

Book type

edited book

Publication language

english

Abstract

EN Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on 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, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference.

Edition

Wyd. 2

Place

Kidlington, United States

Cambridge MA, United States

Publisher name

Elsevier

Publisher name from the Ministry list

Elsevier

Date of publication

2023

Number of pages

782

ISBN

978-0-12-823983-4

eISBN

978-0-12-823984-1

URL

https://www.sciencedirect.com/science/article/pii/B9780128239834000327

Chapters
Extensional rheology in food processing (p. 143-180)
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