Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY [u.a.]
Springer
2014
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| Ausgabe: | 3. ed. |
| Schriftenreihe: | Food Engineering Series
|
| Schlagworte: | |
| Online-Zugang: | UBT01 Volltext Inhaltsverzeichnis Abstract |
| Beschreibung: | 2. Aufl. u.d.T.: Rao, M. A. : Rheology of fluid and semisolid foods |
| Beschreibung: | 1 Online-Ressource |
| ISBN: | 9781461492306 |
| DOI: | 10.1007/978-1-4614-9230-6 |
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Datensatz im Suchindex
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| adam_text | RHEOLOGY OF FLUID, SEMISOLID, AND SOLID FOODS
/ RAO, M. ANANDHA
: 2014
TABLE OF CONTENTS / INHALTSVERZEICHNIS
INTRODUCTION: FOOD RHEOLOGY AND STRUCTURE
FLOW AND FUNCTIONAL MODELS FOR RHEOLOGICAL PROPERTIES OF FLUID FOODS
MEASUREMENT OF FLOW AND VISCOELASTIC PROPERTIES
RHEOLOGY OF FOOD GUM AND STARCH DISPERSIONS
RHEOLOGICAL BEHAVIOR OF PROCESSED FLUID AND SEMISOLID FOODS
RHEOLOGICAL BEHAVIOR OF FOOD GELS
ROLE OF RHEOLOGICAL BEHAVIOR IN SENSORY ASSESSMENT OF FOODS AND
SWALLOWING
APPLICATION OF RHEOLOGY TO FLUID FOOD HANDLING AND PROCESSING
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
RHEOLOGY OF FLUID, SEMISOLID, AND SOLID FOODS
/ RAO, M. ANANDHA
: 2014
ABSTRACT / INHALTSTEXT
THIS REVISED THIRD EDITIONINCLUDES THE FOLLOWING IMPORTANT ADDITIONS:
A SECTION ON MICROSTRUCTURE
DISCUSSION OF THE QUANTITATIVE CHARACTERIZATION OF NANOMETER-SCALE MILK
PROTEIN FIBRILS IN TERMS OF PERSISTENCE AND CONTOUR LENGTH.
A PHASE DIAGRAM OF A COLLOIDAL GLASS OF HARD SPHERES
AND ITS RELATIONSHIP TO MILK PROTEIN DISPERSIONS
MICRORHEOLOGY, INCLUDING DETAILED DESCRIPTIONS OF SINGLE PARTICLE AND
MULTI-PARTICLE MICRORHEOLOGICAL MEASUREMENTS
DIFFUSIVE WAVE SPECTROSCOPY CORRELATION OF BOSTWICK
CONSISTOMETER DATA WITH PROPERTY-BASED DIMENSIONLESS GROUPS
A SECTION ON THE EFFECT OF CALCIUM ON THE MORPHOLOGY
AND FUNCTIONALITY OF WHEY PROTEIN NANOMETER-SCALE FIBRILS
DISCUSSION OF HOW TRIBOLOGY AND RHEOLOGY CAN BE USED
FOR THE SENSORY PERCEPTION OF FOODS ABOUT THE AUTHOR M. A. ANDY RAO IS
PROFESSOR EMERITUS OF FOOD ENGINEERING AT CORNELL UNIVERSITY. HE
RECEIVED THE LIFE ACHIEVEMENT AWARD OF THE INTERNATIONAL ASSOCIATION OF
ENGINEERING AND FOOD IN 2011; THE SCOTT BLAIR AWARD FOR EXCELLENCE IN
RHEOLOGY FROM THE AMERICAN ASSOCIATION OF CEREAL CHEMISTS; THE
DISTINGUISHED FOOD ENGINEERING AWARD FROM THE AMERICAN SOCIETY OF
AGRICULTURAL ENGINEERS; AND WAS ELECTED A FELLOW OF THE INSTITUTE OF
FOOD TECHNOLOGISTS. DR. RAO HELPED DEVELOP THE VANE METHOD MEASUREMENT
OF YIELD STRESS FOR A VARIETY OF FOOD PRODUCTS, WHICH IS A STANDARD
MEASUREMENT TOOL USED BY THE FOOD INDUSTRY TODAY. HE HAS ACTIVELY
SUPPORTED AND PROMOTED FOOD ENGINEERING THROUGH COOPERATIVE PROFESSIONAL
TEACHING AND RESEARCH ACTIVITIES IN BRAZIL, INDIA, MEXICO, NEW ZEALAND,
PORTUGAL, AND THAILAND
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
|
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| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
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| spelling | Rao, M. A. Verfasser aut Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications M. Anandha Rao 3. ed. New York, NY [u.a.] Springer 2014 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Food Engineering Series 2. Aufl. u.d.T.: Rao, M. A. : Rheology of fluid and semisolid foods Chemie Biotechnology Food science Mechanics, applied Chemistry Halbfestes Lebensmittel (DE-588)4316319-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Rheologie (DE-588)4049828-1 gnd rswk-swf Flüssiges Lebensmittel (DE-588)4335289-3 gnd rswk-swf Flüssiges Lebensmittel (DE-588)4335289-3 s Rheologie (DE-588)4049828-1 s DE-604 Halbfestes Lebensmittel (DE-588)4316319-1 s Lebensmittel (DE-588)4034870-2 s Erscheint auch als Druckausgabe 978-1-4614-9229-0 https://doi.org/10.1007/978-1-4614-9230-6 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026983628&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026983628&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract |
| spellingShingle | Rao, M. A. Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications Chemie Biotechnology Food science Mechanics, applied Chemistry Halbfestes Lebensmittel (DE-588)4316319-1 gnd Lebensmittel (DE-588)4034870-2 gnd Rheologie (DE-588)4049828-1 gnd Flüssiges Lebensmittel (DE-588)4335289-3 gnd |
| subject_GND | (DE-588)4316319-1 (DE-588)4034870-2 (DE-588)4049828-1 (DE-588)4335289-3 |
| title | Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications |
| title_auth | Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications |
| title_exact_search | Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications |
| title_full | Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications M. Anandha Rao |
| title_fullStr | Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications M. Anandha Rao |
| title_full_unstemmed | Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications M. Anandha Rao |
| title_short | Rheology of Fluid, Semisolid, and Solid Foods |
| title_sort | rheology of fluid semisolid and solid foods principles and applications |
| title_sub | Principles and Applications |
| topic | Chemie Biotechnology Food science Mechanics, applied Chemistry Halbfestes Lebensmittel (DE-588)4316319-1 gnd Lebensmittel (DE-588)4034870-2 gnd Rheologie (DE-588)4049828-1 gnd Flüssiges Lebensmittel (DE-588)4335289-3 gnd |
| topic_facet | Chemie Biotechnology Food science Mechanics, applied Chemistry Halbfestes Lebensmittel Lebensmittel Rheologie Flüssiges Lebensmittel |
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