Skip to main content

Advances In Food Rheology And Its Applications

In Order to Read Online or Download Advances In Food Rheology And Its Applications Full eBooks in PDF, EPUB, Tuebl and Mobi you need to create a Free account. Get any books you like and read everywhere you want. Fast Download Speed ~ Commercial & Ad Free. We cannot guarantee that every book is in the library!

Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications Book
Author : Jasim Ahmed,Pawel Ptaszek,Santanu Basu
Publisher : Woodhead Publishing
Release : 2016-09-13
ISBN : 008100432X
Language : En, Es, Fr & De

GET BOOK

Book Description :

Advances in Food Rheology and Its Applications 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. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Global Perspectives on Astaxanthin

Global Perspectives on Astaxanthin Book
Author : Gokare A. Ravishankar,Ranga Rao Ambati
Publisher : Academic Press
Release : 2021-04-10
ISBN : 0128233052
Language : En, Es, Fr & De

GET BOOK

Book Description :

Global Perspectives on Astaxanthin: From Industrial Production to Food, Health, and Pharmaceutical Applications explores the range of practical applications for this molecule, focusing on nutraceutical, pharmaceutical and cosmeceutical products, along with food and feed. This volume brings together the most relevant research, background and future thinking on astaxanthin, focusing on its health benefits. Chapters cover phytopharmaceuticals, industrial production, feeds, downstream processing, regulations, products, color, pigment, cosmetics, bioactive compounds, relationships to other carotenoids, and skin care. The detailed information on its production, processing, utilization and future applications will be of particular use to academic and industry researchers in pharmaceutical sciences, pharmacology and nutrition. Provides detailed information on astaxanthin, including its production, processing, utilization and future applications Includes discussion on the commercial analysis procedure Offers critical analysis on current and potential applications of astaxanthin as contributed by 121 authors from 22 countries in academia, research institutes and industries

Bulletin

Bulletin Book
Author : Massachusetts Institute of Technology
Publisher : Unknown
Release : 1963
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Bulletin book written by Massachusetts Institute of Technology, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Catalogue Issue

Catalogue Issue Book
Author : Massachusetts Institute of Technology
Publisher : Unknown
Release : 1964
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Catalogue Issue book written by Massachusetts Institute of Technology, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Advances in Food Extrusion Technology

Advances in Food Extrusion Technology Book
Author : Medeni Maskan,Aylin Altan
Publisher : CRC Press
Release : 2016-04-19
ISBN : 1439815216
Language : En, Es, Fr & De

GET BOOK

Book Description :

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t

Progress in Food Engineering Research and Development

Progress in Food Engineering Research and Development Book
Author : Jerrod M. Cantor
Publisher : Nova Publishers
Release : 2008
ISBN : 9781600219054
Language : En, Es, Fr & De

GET BOOK

Book Description :

This book presents new and significant research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; Biotechnological processes of food production; Choice and design of food packaging materials; Quality control of food production.

Encyclopedia of Life Support Systems

Encyclopedia of Life Support Systems Book
Author : Gustavo V. Barbosa-Cánovas
Publisher : United Nations Educational
Release : 2005
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practitioners and decision- makers at all levels

Advances in rheology 4 Applications

Advances in rheology  4  Applications Book
Author : Baltasar Mena,Andres García-Rejón,Carlos Rangel-Nafaile
Publisher : Unknown
Release : 1984
ISBN : 9789688372050
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Advances in rheology 4 Applications book written by Baltasar Mena,Andres García-Rejón,Carlos Rangel-Nafaile, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Advances in Food Process Engineering Research and Applications

Advances in Food Process Engineering Research and Applications Book
Author : Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos
Publisher : Springer Science & Business Media
Release : 2013-10-21
ISBN : 1461479061
Language : En, Es, Fr & De

GET BOOK

Book Description :

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

Journal of Rheology

Journal of Rheology Book
Author : Anonim
Publisher : Unknown
Release : 1998
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Journal of Rheology book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Emulsifiers and Their Applications

Food Emulsifiers and Their Applications Book
Author : Gerard L. Hasenhuettl,Richard W Hartel
Publisher : Springer Science & Business Media
Release : 2008-04-01
ISBN : 9780387752846
Language : En, Es, Fr & De

GET BOOK

Book Description :

The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.

Advances in Rheology Research

Advances in Rheology Research Book
Author : María Dolores Torres Pérez
Publisher : Unknown
Release : 2017-12
ISBN : 9781536128758
Language : En, Es, Fr & De

GET BOOK

Book Description :

Advances in Rheology Research has been divided into fourteen chapters. The renowned authors of this volume discuss current advances in rheology research for different application fields, covering theoretical and experimental scientific contributions. The fourteen chapters include discussions on a wide range of outstanding rheological issues such as rheology and 3D printing; rheological characterisation of injection grouts using rotational rheometry; analysis of rheological properties of 100% liquid CO2 based gel fracturing fluid; rheology applied to food product design; miscibility and viscoelastic properties of poly(styrene-co-acrylonitrile) blends; rheology of honey; unusual nonlinear rheological behaviour of branched polymers: multiple overshoots in stress growth, experiments and theory; viscosity and viscoelasticity of baby foods; rheology as an instrument for food development; using the Laplace transform in rheology kinetic modeling; design of vibration absorbers using the rheological properties of viscoelastic materials; a viscoelastic fluid due to a non-linear accelerating elastic sheet; an MHD boundary layer viscoelastic fluid flow over a stretching sheet in a porous medium; and thermal radiation effect on fully developed laminar mixed convection flow in a vertical porous stratum by using a differential transform method. All of the above chapters are intended to contribute the improvement understanding of the rheological characterization and performance in numerous application fields from the food to the non-food industries.

Candy and Snack Industry

Candy and Snack Industry Book
Author : Anonim
Publisher : Unknown
Release : 1966
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Candy and Snack Industry book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Engineering and Food for the 21st Century

Engineering and Food for the 21st Century Book
Author : Jorge Welti-Chanes,Jose Miguel Aguilera
Publisher : CRC Press
Release : 2002-03-25
ISBN : 1420010166
Language : En, Es, Fr & De

GET BOOK

Book Description :

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects, including research and prospective industrial applications. The first part begins with recent trends in food engineering and challenges for the future. It then presents important discussions of fundamental aspects of food engineering, including physical chemistry, mass transfer, food rheology, and food structure. Part 2 contains state-of-the-art presentations on thermal processing and packaging, minimal processing, emerging technologies, process control, biotechnology, and environmental factors associated with the processing of food.

Food Polysaccharides and Their Applications

Food Polysaccharides and Their Applications Book
Author : Alistair M. Stephen
Publisher : CRC Press
Release : 1995-06-05
ISBN : 9780824793531
Language : En, Es, Fr & De

GET BOOK

Book Description :

This work discusses the sources, identification, analysis, biosynthesis and practical applications of all polysaccharides important to the food industry, focusing on the complex interrelationships between the chemical structure and physical behavior of food polysaccharides. It covers individual polysaccharides in order of increasing molecular complexity.

Characterization of Food

Characterization of Food Book
Author : Anilkumar G. Gaonkar
Publisher : Elsevier
Release : 1995-09-27
ISBN : 9780080528946
Language : En, Es, Fr & De

GET BOOK

Book Description :

Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included. This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.

Encyclopedia of Food Science and Technology

Encyclopedia of Food Science and Technology Book
Author : Yiu H. Hui
Publisher : Unknown
Release : 1992
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Encyclopedia of Food Science and Technology book written by Yiu H. Hui, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Advances in Rheology

Advances in Rheology Book
Author : Baltasar Mena,Andrés García-Rejón,Carlos Rangel-Nafaile
Publisher : Unknown
Release : 1984
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Advances in Rheology book written by Baltasar Mena,Andrés García-Rejón,Carlos Rangel-Nafaile, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Texture and Rheology

Food Texture and Rheology Book
Author : P. SHERMAN (ed)
Publisher : Unknown
Release : 1979
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Classification of mouthfeel characteristics of beveragers. Psychophysical studies on liquid foods and gels. crispness and crunchiness of foods. Spreadability of butter and margarine. Models used in psychorheology. Recent advances in texture tests instrumentation. Theory and application of the puncture test in food texture measurement. Compression testing of cylindrcal samples with an instron universal testin machine. an analysis of the measuremetn of viscosity of newtonian liquids in brabender amylographs and viscographs. Instrumental emasurement of texture of instant mashed potato. Rheological properties of sunflower and faba bean protein dopes. Rheological properties of proteins in solution. aspects of protein structure, rheology and texturization. Relationship between structure and rheological properties of bread crumf, oxidising and reducing agents. Rheological properties of synthetic flour doughs. Effect of surface-active on the rheology of bread. Wheat protein fibrils. Viscoelastic of doughs. Rheological properties of chocolate. Dynamic viscoelastic of natural cheese.Rheology in dairy products, food gels. Rheological properties of w/o/w-type multiphase systems.

Chemical Engineering Progress

Chemical Engineering Progress Book
Author : Anonim
Publisher : Unknown
Release : 2021-05-12
ISBN : 0987650XXX
Language : En, Es, Fr & De

GET BOOK

Book Description :

Download Chemical Engineering Progress book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.