Practical food rheology : an interpretive approach
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. i...
| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Chichester, West Sussex ; Ames, Iowa :
Wiley-Blackwell ,
c2011
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| Series: | Functional food science and texhnology series
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| Subjects: |
Table of Contents:
- 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