Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications

2nd Edition - September 1, 2022

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  • Editors: Jasim Ahmed, Santanu Basu
  • Paperback ISBN: 9780128239834

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Description

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.

Key Features

  • 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

Readership

Food scientists, food technologists, sensory scientists, and others working in academia and industry

Table of Contents

  • 1. Food rheology, development and importance to food industry

    Part I: Advances in Food Rheology
    2. Phase behavior, thermodynamic and food rheology
    3. Interfacial rheology: Protein as a model food
    4. Rheological analyses of emulsions stabilized by biopolymeric particles
    5. Rheology and Food Microstructure   
    6. Dynamics of Thixotropic Liquids and Time Dependency
    7. Large Amplitude Oscillatory Shear (LAOS) Measurement and Fourier-Transform Rheology: Application to Food
    8. Ultrasonic measurements of rheological properties of food
    9. Extensional Rheology in Food Processing
    10. Mathematical modeling of rheological data: parameters estimation and interpretation
    11. Applications of Rheological Data into the Food Industry
    12. Machine learning and its application to food rheology
    13. Time-Temperature Superposition Principles: Applications to Biopolymer and Food Rheology
    14. From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception
    15. Rheology and human oral processing
    16. Rheological behavior and modeling of the fluid in a human stomach to assess the food digestion
    17. Influence of Fibers and Particle Size Distribution on Food Rheology

    Part II: Product Specific Studies in Rheology
    18. Relaxation processes of food hydrocolloids in diluted, semi-diluted and concentrated solutions: rheological and NMR approach
    19. Rheology, microstructure, and functionality of cheese
    20. Rheological and structural properties of coagulated milks
    21. Rheology and microstructure of yogurt and dairy acid gels
    22. Food Gels: Gelling Process and New Applications
    23. Influence of Sugar Substitute in Rheology of Fruit Gel        
    24. Rheology and Texture of Basil Seed Gum: A New Hydrocolloid Source
    25. Creep-recovery and oscillatory rheology of flour-based systems
    26. Rheological Properties of Gluten-free Bread Doughs: Relationship with bread quality
    27. Large Amplitude Oscillatory Shear (LAOS) Measurement and mathematical modeling of wheat dough
    28. Pasting properties of starch: Relationship between macro and microscopic rheological measurements.
    29. Rheological properties of gelatin and advances in measurement
    30. Rheology of plant-based food and beverage
    31. Rheology of emulsions
    32. Rheology of food hydrogels, and organogels
    33. Rheology of food bigel system
    34. Role of gums and stabilizers for maintaining the rheology of food products
    35. Advances in yield stress measurement for chocolate
    36. Stability and rheology of fat-reducers in food product development

Product details

  • No. of pages: 774
  • Language: English
  • Copyright: © Woodhead Publishing 2022
  • Published: September 1, 2022
  • Imprint: Woodhead Publishing
  • Paperback ISBN: 9780128239834

About the Editors

Jasim Ahmed

Jasim Ahmed, Ph.D., is a Research Scientist of Food Process Engineering at Kuwait Institute for Scientific Research, Kuwait. He received his B.Tech. and M.Tech. (Food & Bio-Chemical Engineering) degrees from Jadavpur University, India, and Ph.D. (2000) in Food Technology from Guru Nanak Dev University, India. He previously taught at Guru Nanak Dev University, India and United Arab Emirates University, UAE. Dr. Ahmed has served as a visiting professor at McGill University, Canada, and Research Director-Biopolymer Division at Polymer Source Inc, Montreal, Canada. Structure/microstructure of food is the research focus of Dr. Ahmed. Dr. Ahmed is a professional member of the Institute of Food Technologists and Life member of Association of Food Scientists & Technologists (AFSTI), India. He has authored or co-authored more than 100 peer-reviewed research papers, co-edited eight books including Handbook of Food Process Design, Engineering Properties of Foods (4th edition), Starch-based Polymeric Materials and Nanocomposites: Starch Chemistry, Processing and Applications. He is one of the editors of International Journal of Food Properties, and he is on the editorial boards of several international journals. His current research focus is on Antimicrobial Biodegradable Nanaopackaging.

Affiliations and Expertise

Research Scientist, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research

Santanu Basu

Santanu Basu, Ph.D., is a Researcher in the Plant Food Science Group at Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden. He received his B.Tech. (Food Technology and Bio-Chemical Engineering) degree from Jadavpur University, India, M.Tech. (Dairy and Food Engineering) degree from IIT Kharagpur, India and Ph.D. from Panjab University, India. He was also recipient of Commonwealth Academic Staff Fellowship and worked at University of Cambridge, UK. He previously taught at Panjab University, India and NIFTEM, India. His research interests lie primarily in the area of food structure-function relationship, food rheology, food texture, and product formulation engineering. Dr. Basu is a professional member of the ISEKI-Food Association.

Affiliations and Expertise

Researcher, Swedish University of Agricultural Sciences, Department of Molecular Sciences, Uppsala, Sweden

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