Rheology of Foods - 1st Edition - ISBN: 9781851668779, 9781483292588

Rheology of Foods

1st Edition

Editors: R.P. Borwankar C.F. Shoemaker
Hardcover ISBN: 9781851668779
eBook ISBN: 9781483292588
Imprint: Elsevier Science
Published Date: 26th August 1993
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Description

Rheology and texture of foods tutorial review. Measurements of thixotropy in suspension of microspheres. Failure testing of gellan gels. Thermorheological studies of food polymer dispersions. Rheological characterization of melting of margarines and tablespreads. The effect of shear rate and strain on the pasting behavior of food starches. Comparison of small angle oscillatory and large deformation measurements to characterize the rheology of wheat flour doughs. Flow profiles in a tube rheometer. The use of ultrasonic testing for non–destructive evaluation of theological properties. Calibration of rheological techniques used for foods.

Table of Contents

Rheology and texture of foods tutorial review. Measurements of thixotropy in suspension of microspheres. Failure testing of gellan gels. Thermorheological studies of food polymer dispersions. Rheological characterization of melting of margarines and tablespreads. The effect of shear rate and strain on the pasting behavior of food starches. Comparison of small angle oscillatory and large deformation measurements to characterize the rheology of wheat flour doughs. Flow profiles in a tube rheometer. The use of ultrasonic testing for non–destructive evaluation of theological properties. Calibration of rheological techniques used for foods.

Details

Language:
English
Copyright:
© Elsevier Science 1992
Published:
Imprint:
Elsevier Science
eBook ISBN:
9781483292588

About the Editor

R.P. Borwankar

Affiliations and Expertise

Section Manager, Kraft General Foods, Glenview, Illinois, USA

C.F. Shoemaker

Affiliations and Expertise

Department of Food Science & Technology, University of California, Davis, USA