|
|
|
|
| LEADER |
00000cam a2200000 7i4500 |
| 001 |
0000072442 |
| 005 |
20110814093000.0 |
| 008 |
110505s2011 enk eng |
| 020 |
|
|
|a 1405199784 (hardback : alk. paper)
|
| 020 |
|
|
|a 9781405199780 (hardback : alk. paper)
|
| 050 |
0 |
0 |
|a TP370
|b .P73 2011
|
| 090 |
0 |
0 |
|a TP370
|b .P73 2011
|
| 245 |
0 |
0 |
|a Practical food rheology :
|b an interpretive approach
|c edited by Ian T. Norton, Fotios Spyropoulos, Philip Cox
|
| 260 |
|
|
|a Chichester, West Sussex ;
|a Ames, Iowa :
|b Wiley-Blackwell ,
|c c2011
|
| 300 |
|
|
|a xiv, 264 p. :
|b ill. ;
|c 25 cm.
|
| 490 |
1 |
|
|a Functional food science and texhnology series
|
| 504 |
|
|
|a Includes bibliographical references and index
|
| 505 |
0 |
|
|a 1. Introduction - Why the interpretive approach? -- 2. Viscosity and oscillatory rheology -- 3. Doppler ultrasound-based-rheology -- 4. Hydrocolloid gums - Their role and interactions in foods -- 5. Xanthan gum - functionality and application -- 6. Alginates in foods -- 7. Dairy systems -- 8. Relationship between food rheology and perception -- 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel -- 10. Rheological control and understanding necessary to formulate healthy everyday foods
|
| 520 |
|
|
|a Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel
|
| 650 |
|
0 |
|a Food
|
| 650 |
|
0 |
|a Rheology
|
| 700 |
1 |
|
|a Cox, Philip ,
|e author
|
| 700 |
1 |
|
|a Norton, Ian T. ,
|e author
|
| 700 |
1 |
|
|a Spyropoulos, Fotios ,
|e author
|
| 999 |
|
|
|a 1000139422
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|