Rheology of foods:
Gespeichert in:
| Körperschaft: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London
Elsevier Applied Science
[1992]
|
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Beschreibung: | "Papers presented at the Symposium on Rheology of Foods, as part of the AIChE meeting, Chicago, November 1990, and at the Conference on Food Engineering, Chicago, March 1991.". - "Reprinted from Journal of food engineering, vol. 16, nos. 1 & 2." Includes bibliographical references and index The field of rheology of foods is extensive and a researcher in the field is called upon to interact with a diverse group of scientists and engineers. In arranging this symposium for the AIChE meeting in Chicago in November 1990 the papers were carefully selected to highlight this diversity. All but two of the chapters in this book are based on papers which were presented at this symposium, the additional paper was presented at the Conference on Food Engineering, Chicago, March 1991, and the book opens with an introductory overview. All the papers are peer-reviewed research contributions. The chapters cover a range of applications of food rheology to such areas as food texture, stability, and processing. This volume will be a reference source for workers within this wide and varied field |
| Beschreibung: | 1 Online-Ressource (viii, 168 pages) |
| ISBN: | 1483292584 1851668772 9781483292588 9781851668779 |
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| 500 | |a Includes bibliographical references and index | ||
| 500 | |a The field of rheology of foods is extensive and a researcher in the field is called upon to interact with a diverse group of scientists and engineers. In arranging this symposium for the AIChE meeting in Chicago in November 1990 the papers were carefully selected to highlight this diversity. All but two of the chapters in this book are based on papers which were presented at this symposium, the additional paper was presented at the Conference on Food Engineering, Chicago, March 1991, and the book opens with an introductory overview. All the papers are peer-reviewed research contributions. The chapters cover a range of applications of food rheology to such areas as food texture, stability, and processing. This volume will be a reference source for workers within this wide and varied field | ||
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| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| spelling | Symposium on Rheology of Foods <1990, Chicago, Ill.> Verfasser aut Rheology of foods edited by R. Borwanker and C.F. Shoemaker London Elsevier Applied Science [1992] 1 Online-Ressource (viii, 168 pages) txt rdacontent c rdamedia cr rdacarrier "Papers presented at the Symposium on Rheology of Foods, as part of the AIChE meeting, Chicago, November 1990, and at the Conference on Food Engineering, Chicago, March 1991.". - "Reprinted from Journal of food engineering, vol. 16, nos. 1 & 2." Includes bibliographical references and index The field of rheology of foods is extensive and a researcher in the field is called upon to interact with a diverse group of scientists and engineers. In arranging this symposium for the AIChE meeting in Chicago in November 1990 the papers were carefully selected to highlight this diversity. All but two of the chapters in this book are based on papers which were presented at this symposium, the additional paper was presented at the Conference on Food Engineering, Chicago, March 1991, and the book opens with an introductory overview. All the papers are peer-reviewed research contributions. The chapters cover a range of applications of food rheology to such areas as food texture, stability, and processing. This volume will be a reference source for workers within this wide and varied field Aliments / Essais Rhéologie Food / Testing fast Rheology fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food Testing Congresses Rheology Congresses Lebensmittel (DE-588)4034870-2 gnd rswk-swf Rheologie (DE-588)4049828-1 gnd rswk-swf (DE-588)1071861417 Konferenzschrift gnd-content Lebensmittel (DE-588)4034870-2 s Rheologie (DE-588)4049828-1 s 1\p DE-604 Borwanker, R. Sonstige oth Shoemaker, Charles F. Sonstige oth Conference on Food Engineering <1991, Chicago, Ill.> Sonstige oth http://www.sciencedirect.com/science/book/9781851668779 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Rheology of foods Aliments / Essais Rhéologie Food / Testing fast Rheology fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food Testing Congresses Rheology Congresses Lebensmittel (DE-588)4034870-2 gnd Rheologie (DE-588)4049828-1 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4049828-1 (DE-588)1071861417 |
| title | Rheology of foods |
| title_auth | Rheology of foods |
| title_exact_search | Rheology of foods |
| title_full | Rheology of foods edited by R. Borwanker and C.F. Shoemaker |
| title_fullStr | Rheology of foods edited by R. Borwanker and C.F. Shoemaker |
| title_full_unstemmed | Rheology of foods edited by R. Borwanker and C.F. Shoemaker |
| title_short | Rheology of foods |
| title_sort | rheology of foods |
| topic | Aliments / Essais Rhéologie Food / Testing fast Rheology fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food Testing Congresses Rheology Congresses Lebensmittel (DE-588)4034870-2 gnd Rheologie (DE-588)4049828-1 gnd |
| topic_facet | Aliments / Essais Rhéologie Food / Testing Rheology TECHNOLOGY & ENGINEERING / Food Science Food Testing Congresses Rheology Congresses Lebensmittel Rheologie Konferenzschrift |
| url | http://www.sciencedirect.com/science/book/9781851668779 |
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