Holdings: Rheology of Fluid, Semisolid, and Solid Foods

Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications

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Bibliographic Details
Main Author:	Rao, M. A. (Author)
Format:	Electronic eBook
Language:	English
Published:	New York, NY [u.a.] Springer 2014
Edition:	3. ed.
Series:	Food Engineering Series
Subjects:	Chemie Biotechnology Food science Mechanics, applied Chemistry Halbfestes Lebensmittel Lebensmittel Rheologie Flüssiges Lebensmittel
Online Access:	UBT01 Volltext Inhaltsverzeichnis Abstract
Item Description:	2. Aufl. u.d.T.: Rao, M. A. : Rheology of fluid and semisolid foods
Physical Description:	1 Online-Ressource
ISBN:	9781461492306
DOI:	10.1007/978-1-4614-9230-6

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Record in the Search Index

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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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author	Rao, M. A.
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ctrlnum	(OCoLC)864735070 (DE-599)BSZ398201897
dewey-full	641.3 664
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dewey-ones	641 - Food and drink 664 - Food technology
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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
url	https://doi.org/10.1007/978-1-4614-9230-6 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 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
work_keys_str_mv	AT raoma rheologyoffluidsemisolidandsolidfoodsprinciplesandapplications

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