{"product_id":"advances-in-food-rheology-and-its-applications-development-in-food-rheology-paperback-9780128239834","title":"Advances in Food Rheology and Its Applications; Development in Food Rheology (Paperback) 9780128239834","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eAdvances in Food Rheology and Its Applications\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eDevelopment in Food Rheology\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003eAddresses rheological measurement as one of the basic tools for characterizing ingredients, formulation, and finished products, as well as for predicting product performance and consumer acceptance\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eJasim Ahmed (Edited by), Santanu Basu (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128239834, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback, published 15 September 2022\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e784 pages, Approx. 450 illustrations\u003cbr\u003e23.5 x 19 x 4.7 cm, 1 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eAdvances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition\u003c\/i\u003e presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance.\u003c\/p\u003e  \u003cp\u003eThis second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties.\u003c\/p\u003e  \u003cp\u003eAs the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels.\u003c\/p\u003e  \u003cp\u003eWritten for food scientists, food technologists, sensory scientists, and others working in academia and industry, \u003ci\u003eAdvances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition\u003c\/i\u003e will be a welcomed and updated reference.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003ePart I: Advances in food rheology \u003c\/b\u003e1. Interfacial rheology of food: Protein as a model food 2. Rheology and food microstructure  3. Dynamics of thixotropic liquids and time dependency  4. Rheology to tribology: Applications of tribology in studying food oral processing and texture perception  5. Large amplitude oscillatory shear measurement and Fourier-transform rheology: Application to food  6. Extensional rheology in food processing  7. Applications of rheological data in the food industry  8. Application of artificial intelligence and machine learning to food rheology  9. Time-temperature superposition principles: Applicability in food and biopolymer rheology 10. Influence of dietary fibers and particle size distribution on food rheology \u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Product specific studies in rheology \u003c\/b\u003e11. Rheology, microstructure, and functionality of cheese  12. Rheology and microstructure of yogurt  13. Food gels: gelling process and new applications  14. Influence of sugar substitutes in rheology of fruit gel  15. Rheology and texture of basil seed gum: A new hydrocolloid source  16. Creep\u0026gt;recovery and oscillatory rheology of flour-based systems  17. Rheological properties of gluten-free bread doughs and their modification: Improve bread quality  18. Rheology and rheological measurements of starch  19. Nonlinear viscoelastic rheology of wheat dough  20. Rheology of gelatin and advances in rheological measurements 21. Emulsion rheology  23. Rheology of food bigel system 24. Advances in yield stress measurements for chocolate \u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46650399457560,"sku":"9780128239834","price":165.67,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128239834.jpg?v=1694108299","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/advances-in-food-rheology-and-its-applications-development-in-food-rheology-paperback-9780128239834","provider":"Freshly Printed Books","version":"1.0","type":"link"}