Food rheology and structure I: proceedings of the 1st International Symposium on Food Rheology and Structure, March 16 - 21, 1997, Zürich, Switzerland
Gespeichert in:
| Körperschaft: | |
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| Format: | Tagungsbericht Buch |
| Sprache: | German |
| Veröffentlicht: |
Hannover
Vincentz
1997
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| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Literaturangaben |
| Beschreibung: | [12], 440 S. Ill., graph. Darst. |
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| adam_text | FOOD RHEOLOGY AND STRUCTURE I PROCEEDINGS OF THE 1ST INTERNATIONAL
SYMPOSIUM ON FOOD RHEOLOGY AND STRUCTURE MARCH 16 - 21, 1997 - ZURICH,
SWITZERLAND EDITOR E. J. WINDHAB INSTITUTE OF FOOD SCIENCE SWISS
INSTITUTE OF TECHNOLOGY ZURICH, SWITZERLAND CO-EDITOR B.WOIF INSTITUTE
OF FOOD SCIENCE SWISS INSTITUTE OF TECHNOLOGY ZURICH, SWITZERLAND
CONTENTS PREFACE VII CONTENTS IX OPENING PAPER WINDHAB, E.J. PROCESS -
STRUCTURE - RHEOLOGY RELATIONSHIPS OF MULTIPHASE FOOD SYSTEMS 1 PLENARY
PAPERS BROOKER, B.E. THE ROLE OF FAT IN BAKED PRODUCTS 15 HERMANSSON,
A.-M. BIOPOLYMER MCROSTRUCTURE AND RHEOLOGY 18 MEISSNER, J. RHEOLOGY AND
RHEOMETRY OF VISCOELASTIC FLUIDS 27 KEYNOTE PAPERS BUCHHEIM, W.
INTERFACIAL STRUCTURES IN EMULSIONS AND FOAMS 37 CHOPLIN, L,.,MARCHAL,
P. MXER-TYPE RHEOMETRY FOR FOOD PRODUCTS 40 DE KRUIF, C.G., VAN DEN
ENDE, D., VAN MARIE, ME., MELLEMA, J. A MICRORHEOLOGICAL MODEL FOR THE
VISCOSITY OF STIRRED YOGHURT 45 DICKINSON, E. PROTEIN-STABILIZED
EMULSION GELS: RHEOLOGY, INTERACTIONS AND STRUCTURE 50 ESCHER, F. FROM
STRUCTURE AND RHEOLOGY TO FOOD QUALITY 58 KOKINI, J. CONSTITUTIVE MODELS
FOR THE GLASSY, RUBBERY, ENTANGLED POLYMER FLOW AND REACTIVE STATES OF
FOOD SYSTEMS * KULICKE, W.-M. RHEO-MECHANICAL AND RHEO-OPTICAL STUDIES
ON BIOPOLYMER SOLUTIONS AND GELS 64 LILLFORD, P.J. FOOD STRUCTURE - IT S
CREATION AND SIGNIFICANCE 71 MCCARTHY, H., MCCARTHY, K.L. FOOD QUALITY
PREDICTION FROM PROCESS TOMOGRAPHY AND FLOW MODELING 76 OTTINGER, BLCH.
DO WE NEED CONSTITUTIVE EQUATIONS FOR CALCULATING THE FLOWS OF COMPLEX
LIQUIDS? 79 SCHURTENBERGER, P. THE APPLICATION OF LIGHT AND NEUTRON
SCATTERING TO COMPLEX FLUIDS 84 TANGUY, PH.A. A COMPUTER SIMULATION
PERSPECTIVE ON THE PROCESSING OF RHEOLOGICALLY COMPLEX MATERIALS 91 *
MANUSCRIPT NOT AVAILABLE TSCHEUSCHNER, H.-D. RHEOLOGICAL PROPERTIES OF
LIQUID CHOCOLATE AND THEIR INFLUENCE FACTORS 95 VAN VLIET, T., KLOEK, W.
RHEOLOGY OF GELS AND SUSPENSIONS CONTAINING FRACTAL AGGREGATES;
PERSPECTIVES AND LIMITATIONS 101 WALSTRA, P. FRACTAL STRUCTURES IN FOODS
107 WEIPERT, D. STRUCTURE AND RHEOLOGICAL PROPERTIES OF THE BIOPOLYMER
DOUGH 116 ORAL COMMUNICATIONS FOOD RHEOLOGY BOT, A., TSIAMI, A.A.,
AGTERQF, W.G.M. TIME-TEMPERATURE SUPERPOSITION FOR GLUTENIN SUBFRACTIONS
AND THEIR MIXTURES 123 BOURRIOT, S., DOUBLIER, J.-L., GAMIER, C,
LEFEBVRE, J. RHEOLOGY AND STRUCTURE OF PHASE SEPARATING MICELLAR
CASEIN-POLYSACCHARIDE MIXTURES 128 BRAUN, P., WINDHAB, E.J., ATTAIE, H.
DEAGGLOMERATION AND ITS INFLUENCE ON RHEOLOGICAL PROPERTIES OF
CONCENTRATED SUSPENSIONS: INVESTIGATIONS ON A SUCROSE / SILICON OIL
SYSTEM 133 BUGGISCH, H. PLANE SHEAR FLOW WITH DIFFUSIVE TRANSPORT OF
AGGLOMERATES 138 COSTELLO, B.A. RELATIONSHIP BETWEEN THE RHEOLOGY AND
STRUCTURE OF SET YOGHURTS 141 GALLEGOS, C, FRANCO, J.M., GUERRERO, A.,
MACKLEY, M.R., MARUF, N., SANCHEZ, M.C., SPIRU, D. MICROSTRUCTURE,
RHEOLOGY AND PROCESSING OF CONCENTRATED EMULSIONS 146 GALLEGOS, C,
BERJANO, M., BRITO, E., FRANCO, J.M., LINEAR VISCOELASTICITY OF SALAD
DRESSING EMULSIONS 151 GAMIER, C, DOUBLIER, J.-L., SCHORSCH, C.
STRUCTURAL DESCRIPTION OF XANTHAN/GALACTOMANNAN SYSTEMS AS RELATED TO
THEIR VISCOELASTIC BEHAVIOUR 155 HANSELMANN, W., WINDHAB, E.J.
RHEOLOGICAL PROPERTIES OF PROTEIN FOAMS 160 JOSELL, A., ANDERSSON, K.,
TORNBERG, E. THE RHEOLOGICAL PROPERTIES OF WHOLE AND MINCED MEAT DURING
COOKING AS RELATED TO SENSORY AND STRUCTURAL CHARACTERISTICS 164
KITABATAKE, N., DOI, E., FUJITA, Y., KINEKAWA, Y, WADA, R, YASUMOTO, K.
EFFECTS OF SALT ON FLOW BEHAVIOR AND AGGREGATION OF MILK WHEY PROTEIN
HEATED UNDER SALT-FREE CONDITION 171 LEFEBVRE, J., RIOT, A.-S.
RHEOLOGICAL EVIDENCE FOR LARGE SCALE STRUCTURE IN MODERATELY
CONCENTRATED ISOINONIC PROTEIN SOLUTIONS 175 MADIEDO, J.M, GALLEGOS, C,
MUNOZ, J. RELAXATION AND RETARDATION SPECTRA OF CONCENTRATED EMULSIONS
180 SURER, W.,HOHL, K, QVIST, I. RHEOMETRY - THERMAL ANALYZIS, POWERFUL
ANALYTICAL TOOLS IN QUALITY ASSURANCE, RESEARCH AND DEVELOPMENT 185
VERGNES, B., CHARUN, E., CONTAMINE, A.S., DOURNAUX, J.L. RHEOLOGICAL
CHARACTERISATION OF BISCUIT DOUGHS 193 WALKENSTROM, P., HERMANSSON,
A.-M. EFFECTS OF PROCESSING ON PHASE DISTRIBUTION OF MIXED GELS 198
RHEOMETRY DECKMANN, EL DMTS - DYNAMICAL MECHANICAL THERMAL SPECTROSCOPY,
A MODEM METHOD FOR ANALYSING VISCOELASTIC PROPERTIES IN FOOD 203 EIDAM,
D., LIEHR, M APPLIED RHEOLOGY IN FOOD TECHNOLOGY 208 FRIIS, A., YOUNG,
N.W.G. CHARACTERISATION OF LIQUID FOODS UNDER CONTINUOUS PROCESSING
CONDITIONS 212 MERLY-ALPA, F., CHEVALIER, J.L., DESPLANCHES, H.,
TOLQFOUDYE, A. CHARACTERISATION OF VISCOELASTIC BEHAVIOUR OF SOME FOOD
INDUSTRIAL FLUIDS 216 ROBERTS, LD., BECKETT, ST., WHITEHOUSE, A.S.,
WILLIAMS, P.R A COMBINED PULSE-RESONANCE RHEOMETER FOR VISCOELASTIC
GELLING SYSTEMS: APPLICATION TO FOOD SYSTEMS 220 TUCKER, G.S., ROBERTS,
LD., WILLIAMS, P.R AN IMPROVED VANE TECHNIQUE FOR THE MEASUREMENT OF
VISCOELASTICITY AND APPARENT VISCOSITY OF MODIFIED STARCH SYSTEMS 228
FOOD STRUCTURE CLOSS, C, CONDE-PETIT, B., ESCHER, F, ROBERTS, LD. PHASE
SEPARATION AND RHEOLOGY OF AQUEOUS AMYLOPECTIN/GALACTOMANNAN SYSTEMS 233
CONDE-PETIT, B., CLOSS, C, MARCHIONDI, C, ESCHER, F. INTERACTIONS
BETWEEN STARCH AND NON-STARCH HYDROCOLLOIDS IN AQUEOUS FOOD MODELS 238
EISCHEN, J.-C, WINDHAB, E.J. ORIENTATION BEHAVIOUR OF RODLIKE PARTICLES
IN COMPLEX SHEAR FLOWS 243 GRABER, S . VISCOELASTIC BEHAVIOUR OF CEREAL
DOUGH SYSTEMS 248 KOVACS, E., BERGHQFER, E., GLATTES, H., KABOK, K.,
MARDZ-SZABO, L., ZAHONYI, P. THE STRUCTURE OF AMARANTH BASIS DOUGH
PRODUCTS 251 NORSKER, M, ADLER-NISSEN, J. FUNCTIONAL PROPERTIES OF
POTATO FIBRES AFTER ENZYMATIC MODIFICATION 255 NUSSLI, J., ESCHER, F,
CONDE-PETIT, B. INFLUENCE OF STARCH-FLAVOR INTERACTIONS ON RHEOLOGICAL
PROPERTIES AND STRUCTURE OF STARCH CONTAINING FOOD SYSTEMS 260 WHALEY,
J., CASE, S., JEFFCOAT, R, TRZASKO, P. RETROGRADATION OF HIGH AMYLOSE
MAIZE STARCHES 264 FOOD PROCESSING BOLLIGER, S., WINDHAB, E.J. STRUCTURE
AND RHEOLOGY OF MULTIPHASE FOODSTUFFS FROZEN UNDER MECHANICAL ENERGY
INPUT AT LOW TEMPERATURES 269 BREITSCHUH, B., WINDHAB, E.J. THE EFFECTS
OF DEFINED SHEAR TO THE CRYSTALLIZATION KINETICS OF FAT SYSTEMS AND THE
CRYSTAL STRUCTURE 274 DELIA VALLE, G, BULE ON, A., COLONNA, P., LOURDIN,
D., VERGNES, B. ROLE OF AMYLOSE IN THE STRUCTURE-PROCESS-PROPERTIES
RELATIONSHIPS OF EXTRUDED STARCH FILMS AND FOAMS 279 FRIEDMANN, TH.,
WINDHAB, E.J. INFLUENCE OF FILTRATION PROCESS PARAMETERS ON
NON-NEWTONIAN FILTRATE FLOW THROUGH COMPRESSIBLE FILTERCAKES WITH
COMPLEX PORE STRUCTURE 283 HOUSKA, M., CIGDNIK, M., DRAB, M., KYHOS, K,
POKORNY, J. MECHANICAL AND SENSORICAL PROPERTIES OF HARD CHEESE OF
EMMENTHAL TYPE DURING RIPENING 288 KIEFFER, R., STEIN, N. INVESTIGATIONS
ON THE PHENOMENON OF DOUGH HARDENING DURING THE PROCESSING OF WHEAT
DOUGHS 292 KOBOW, J., BINDRICH, U. PRODUCING HONEY WITH DEFINED
RHEOLOGICAL AND STRUCTURAL PROPERTIES BY CONTROLLED CRYSTALLIZATION 297
SANCHEZ, C, HARDY, J. EFFECT OF PROCESSING ON RHEOLOGY, STRUCTURE AND
STABILITY OF DOUBLE CREAM CHEESE 301 STANG, M, SCHUBERT, H.
EMULSIFICATION WITH MIXTURES OF FAST- AND SLOWLY-ADSORBING EMULSIFIERS
309 WOLF,B., BYEKWASO, E, WINDHAB, E.J. CHANGES IN STRUCTURE AND
RHEOLOGY OF DILUTE HYDROCOLLOID SUSPENSIONS AS A CONSEQUENCE OF
PROCESSING IN FLOW 314 NUMERICAL APPLICATIONS DELGADO, A., NIRSCHL, H.
SIMULATION OF PARTICLE BEHAVIOUR IN ELONGATIONAL FLOW 319 FEIGL, K,
STRANZINGER, M, WINDHAB, E.J. DIE-ENTRY FLOW BEHAVIOR OF NON-NEWTONIAN
FLUIDS 324 KROGER, M. RHEOLOGICAL MODELING OF MACROMOLECULAR FLUIDS 329
STRANZIIIGER, M., FEIGL, K., WINDHAB, E.J. SHEAR AND SECONDARY FLOW
BEHAVIOUR IN ANNULAR GAPS OF SCRAPING CRYSTALLIZERS 333 POSTERS AUTIO,
K., FABRITIUS, M., LAURIKAINEN, T., PARKKONEN, T. MICROSTRUCTURE AND
RHEOLOGICAL PROPERTIES OF RYE DOUGHS, THE EFFECT OF GERMINATION OF RYE
GRAIN 337 BAUER, G, BECKETT, S.T., BLACKBURN, S., SEVILLE, J.P.K
INVESTIGATIONS ON THE MIXING BEHAVIOUR OF A MODEL CHOCOLATE SUSPENSION
340 CUNIN, C, CONDE-PETIT, B., ESCHER, F, HANDSCHIN, S. DEVELOPMENT OF
MICROSTRUCTURE OF PASTA DURING PROCESSING AND COOKING 344 DELIA VALLE,
G., CARREAU, P., LAVOIE, P.A., VERGNES, B. RHEOLOGICAL BEHAVIOR OF
PLASTICIZED STARCHES 348 FAERGEMAND, ML, DICKINSON, E., QVIST, KB.
RHEOLOGICAL AND STRUCTURAL PROPERTIES OF ENZYMATICALLY CROSS-LINKED
EMULSION GELS 351 HOCHSTEIN, B., GLEIFILE, W. RHEOMETRY OF FIBER
SUSPENSIONS 354 HOUSKA, M, CIGANIK, M., KYHOS, K, OUHRDBKOVD, J.,
PDTKOVD, D. RHEOLOGICAL PROPERTIES OF FRUIT PECTIN JAM 359 LE JEAN, G,
LANOISELLE, J.-L., PIAR, G. MODELLING OF THE THERMAL DEGRADATION OF
TEXTURE IN GREEN BEANS USING INTRUMENTAL ANALYSIS 362 LEE, S.K.,
KLOSTERMEYER, H. INFLUENCE OF PH ON THE RHEOLOGICAL PROPERTIES AND
STRUCTURE OF MODEL PROCESSED CHEESE 366 MATUSZEK, T. FOOD SYSTEMS
NETWORK TRANSFORMATION BASED ON THE CONTACT PHENOMENA 369 NIELSEN, H.,
HVIDT, S., NIELSEN, B. U. INTRINSIC VISCOSITY OF DILUTE PECTIN SOLUTIONS
374 OURIEV, B., WINDHAB, E.J. SLIT RHEOMETRY FOR TESTING OF A NEW
ON-LINE MEASURING SYSTEM 378 PERREN, R., ESCHER, F., HANDSCHIN, S.
RELATIONSHIP BETWEEN MICROSTRUCTURE AND LIPID STABILITY - A CONCEPT FOR
OPTIMIZING THE PROCESSING OF OIL CONTAINING TREE NUTS 3 84 SCBER, J.,
HARDY, J., MORAS, G., SANCHEZ, CH. STUDY OF EXTRUDED FOOD FOAMS BY PIN
INDENTATION 388 SCHWEIZER, TH., CONDE-PETIT, B. BREAD DOUGH ELONGATION
391 SRIDHAR, B.S., HAUSER, G., SOMMER, K STICKINESS AND COHESION OF FOOD
MATERIALS (EXAMPLE: WHEAT DOUGH) 395 STADING, M. RHEOLOGY AND
MICROSTRUCTURE OF EDIBLE FILMS 400 STENGEL, E., SCHINDLER, H.J., SPIEFI,
W.E.L. PHYSICAL DESCRIPTION OF MASTICATION TO DETERMINE THE TEXTURE OF
SOLID FOOD 404 TANI, .,HIGASA, T., SHIRAI, N., YASUMOTO, K MOLECULAR
STRUCTURE OF OVALBUMIN IN A HEAT-INDUCED PROTEIN GEL 408 TUCKER, G.
FACTORS AFFECTING MACROMOLECULE STRUCTURE DEVELOPMENT IN HEAT STERILISED
FOODS 413 UFHEIL, G., ESCHER, F. STRUCTURAL DEVELOPMENT OF THIN POTATO
SLICES DURING DEEP-FAT FRYING 417 VERNIER, F.C., HERRINGTON, T.M. THE
OBSERVATION OF FOOD EMULSIFIERS AT THE SUGAR/FAT INTERFACE USING
CONFOCAL LASER SCANNING MICROSCOPY 421 WAGNER, TH., WINDHAB, E.J. SPRAY
CHILLING OF MULTIPHASE FOOD SYSTEMS 425 WITSCHI, F., BALTES,
M.,MACINNES, W.M., WINDHAB, E.J. COMPARISON OF DMT A AND CAPILLARY
RHEOMETRY DATA OF HIGH SOLIDS CONTENT RUBBERY SOLUTIONS OF PVP 430
WIUM, H., QVIST, KB. EFFECT OF RENNET CONCENTRATION AND METHOD OF
COAGULATION ON TEXTURE OF UF-FETA CHEESE 434 WOODCOCK, L.V., CASTLE, J,
MARTINEZ, F.M., PYBUS, RM. THE EFFECT OF A XANTHAN RHEOLOGY MODIFIER ON
THE FLOW CURVES OF AN IDEALISED SUSPENSION 437 INDEX OF AUTHORS 441
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| genre | (DE-588)1071861417 Konferenzschrift 1997 Zürich gnd-content |
| genre_facet | Konferenzschrift 1997 Zürich |
| id | DE-604.BV011426577 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:09:33Z |
| institution | BVB |
| institution_GND | (DE-588)2164063-4 (DE-588)2023928-2 |
| language | German |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-007683413 |
| oclc_num | 38073512 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-210 |
| owner_facet | DE-M49 DE-BY-TUM DE-210 |
| physical | [12], 440 S. Ill., graph. Darst. |
| publishDate | 1997 |
| publishDateSearch | 1997 |
| publishDateSort | 1997 |
| publisher | Vincentz |
| record_format | marc |
| spelling | International Symposium on Food Rheology and Structure 1 1997 Zürich Verfasser (DE-588)2164063-4 aut Food rheology and structure I proceedings of the 1st International Symposium on Food Rheology and Structure, March 16 - 21, 1997, Zürich, Switzerland [ETH, Eidgenössische Technische Hochschule Zürich]. Ed. E. J. Windhab. Co-ed. B. Wolf Hannover Vincentz 1997 [12], 440 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Literaturangaben Food Testing Congresses Rheology Congresses Struktur (DE-588)4058125-1 gnd rswk-swf Rheologie (DE-588)4049828-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Viskoplastizität (DE-588)4136051-5 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf (DE-588)1071861417 Konferenzschrift 1997 Zürich gnd-content Lebensmittel (DE-588)4034870-2 s Rheologie (DE-588)4049828-1 s DE-604 Viskoplastizität (DE-588)4136051-5 s Struktur (DE-588)4058125-1 s Lebensmittelverarbeitung (DE-588)4167045-0 s Windhab, Erich J. Sonstige oth Eidgenössische Technische Hochschule Zürich Sonstige (DE-588)2023928-2 oth GBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007683413&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food rheology and structure I proceedings of the 1st International Symposium on Food Rheology and Structure, March 16 - 21, 1997, Zürich, Switzerland Food Testing Congresses Rheology Congresses Struktur (DE-588)4058125-1 gnd Rheologie (DE-588)4049828-1 gnd Lebensmittel (DE-588)4034870-2 gnd Viskoplastizität (DE-588)4136051-5 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| subject_GND | (DE-588)4058125-1 (DE-588)4049828-1 (DE-588)4034870-2 (DE-588)4136051-5 (DE-588)4167045-0 (DE-588)1071861417 |
| title | Food rheology and structure I proceedings of the 1st International Symposium on Food Rheology and Structure, March 16 - 21, 1997, Zürich, Switzerland |
| title_auth | Food rheology and structure I proceedings of the 1st International Symposium on Food Rheology and Structure, March 16 - 21, 1997, Zürich, Switzerland |
| title_exact_search | Food rheology and structure I proceedings of the 1st International Symposium on Food Rheology and Structure, March 16 - 21, 1997, Zürich, Switzerland |
| title_full | Food rheology and structure I proceedings of the 1st International Symposium on Food Rheology and Structure, March 16 - 21, 1997, Zürich, Switzerland [ETH, Eidgenössische Technische Hochschule Zürich]. Ed. E. J. Windhab. Co-ed. B. Wolf |
| title_fullStr | Food rheology and structure I proceedings of the 1st International Symposium on Food Rheology and Structure, March 16 - 21, 1997, Zürich, Switzerland [ETH, Eidgenössische Technische Hochschule Zürich]. Ed. E. J. Windhab. Co-ed. B. Wolf |
| title_full_unstemmed | Food rheology and structure I proceedings of the 1st International Symposium on Food Rheology and Structure, March 16 - 21, 1997, Zürich, Switzerland [ETH, Eidgenössische Technische Hochschule Zürich]. Ed. E. J. Windhab. Co-ed. B. Wolf |
| title_short | Food rheology and structure I |
| title_sort | food rheology and structure i proceedings of the 1st international symposium on food rheology and structure march 16 21 1997 zurich switzerland |
| title_sub | proceedings of the 1st International Symposium on Food Rheology and Structure, March 16 - 21, 1997, Zürich, Switzerland |
| topic | Food Testing Congresses Rheology Congresses Struktur (DE-588)4058125-1 gnd Rheologie (DE-588)4049828-1 gnd Lebensmittel (DE-588)4034870-2 gnd Viskoplastizität (DE-588)4136051-5 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd |
| topic_facet | Food Testing Congresses Rheology Congresses Struktur Rheologie Lebensmittel Viskoplastizität Lebensmittelverarbeitung Konferenzschrift 1997 Zürich |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007683413&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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