Practical Food Rheology
An Interpretive Approach
Food rheology is concerned with the flow of foods that behave in complex ways, and how flow is determined by the material's microstructure. For food manufacturers, rheology is essential to understanding how a substance may be mixed and pumped through pipes during processing, as well as how it behaves in the hands and mouths of the consumer to dictate the food experience. Practical Food Rheology presents this important subject in a new light: with a practice-based, interpretive approach, it examines food rheology in relation to a number of distinct food systems. Resisting oversimplification - yet refusing to overwhelm the reader with equations…
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Produktdetails
Weitere Autoren: Cox, Philip (Hrsg.) / Spyropoulos, Fotios (Hrsg.)
- ISBN: 978-1-4443-9105-3
- EAN: 9781444391053
- Produktnummer: 13865825
- Verlag: Wiley-Blackwell
- Sprache: Englisch
- Erscheinungsjahr: 2010
- Seitenangabe: 320 S.
- Plattform: EPUB
- Masse: 3'833 KB
Über den Autor
Professor Ian T Norton, Dr Fotios Spyropoulos and Dr Philip Cox, all of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, UK.
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