Titre : | Rheology of Fluid and Semisolid Foods : principles and applications |
Auteurs : | M.a. Rao |
Type de document : | Livre |
Mention d'édition : | seconde édition |
Editeur : | Cham : SPRINGER, 2007 |
Collection : | Food Engineering Series |
ISBN/ISSN/EAN : | 978-0-387-70929-1 |
Format : | 1 vol. (481 p.) / couv. ill., sch., graph. / 24,1 cm |
Note générale : | Préface et index |
Langues: | Anglais |
Concepts : |
ALIMENT
RHEOLOGIE FLUIDE |
Index. décimale : | 531.113 |
Résumé : | The second edition of Rheology of Fluid and Semisolid Foods : Principles and Applications, examines the concepts needed to characterize rheological behavior of fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluids foods, and structure in gelled systems. It covers important applications of rheology to sensory assessment and swallowing, and handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
531.113 RAO | Livre | S - Sciences | Disponible |