Principles and Applications
Hardback
Publication Date: 27/07/2007
The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to 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.
- ISBN:
- 9780387709291
- 9780387709291
- Category:
- Food & beverage technology
- Format:
- Hardback
- Publication Date:
- 27-07-2007
- Language:
- English
- Publisher:
- Springer-Verlag New York Inc.
- Country of origin:
- United States
- Edition:
- 2nd Edition
- Pages:
- 500
- Dimensions (mm):
- 234x155x26mm
- Weight:
- 0.91kg
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