eBook - ePub

Advances in Food Rheology and Its Applications

Name: Advances in Food Rheology and Its Applications
ISBN: 9780128239841

Development in Food Rheology

Jasim Ahmed,

Santanu Basu,

784 pages
English
ePUB (mobile friendly)
Available on iOS & Android

eBook - ePub

Advances in Food Rheology and Its Applications

Development in Food Rheology

Jasim Ahmed,

Santanu Basu,

About this book

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. - Considers the impact of artificial intelligence and machine vision on rheological characterization and process control - Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling - Covers thermodynamic approach of rheology and interfacial rheology - Explains various gel systems rheology, including bogels and organogo gels

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Yes, you can access Advances in Food Rheology and Its Applications by Jasim Ahmed,Santanu Basu in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.