http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
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
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
edited by Ian T. Norton, Fotios Spyropoulos, Philip Cox
Includes bibliographical references and index