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Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications
  • Author : Jasim Ahmed
  • Publsiher : Woodhead Publishing
  • Release : 13 September 2016
  • ISBN : 008100432X
  • Pages : 528 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKAdvances in Food Rheology and Its Applications

Summary:
Advances in Food Rheology and Its Applications 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. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working


Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications
  • Author : Jasim Ahmed,Pawel Ptaszek,Santanu Basu
  • Publisher : Woodhead Publishing
  • Release : 13 September 2016
GET THIS BOOKAdvances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications 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. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing,


Dairy Processing: Advanced Research to Applications

Dairy Processing: Advanced Research to Applications
  • Author : Jagrani Minj,Aparna Sudhakaran V,Anuradha Kumari
  • Publisher : Springer Nature
  • Release : 10 April 2020
GET THIS BOOKDairy Processing: Advanced Research to Applications

This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect


Science and Technology of Fibers in Food Systems

Science and Technology of Fibers in Food Systems
  • Author : Jorge Welti-Chanes,Sergio O. Serna-Saldívar,Osvaldo Campanella,Viridiana Tejada-Ortigoza
  • Publisher : Springer Nature
  • Release : 15 April 2020
GET THIS BOOKScience and Technology of Fibers in Food Systems

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to


Handbook of Research on Advancements in Cancer Therapeutics

Handbook of Research on Advancements in Cancer Therapeutics
  • Author : Kumar, Sumit,Rizvi, Moshahid Alam,Verma, Saurabh
  • Publisher : IGI Global
  • Release : 27 November 2020
GET THIS BOOKHandbook of Research on Advancements in Cancer Therapeutics

The complexity of cancer demands an integrated approach from both a cancer biology standpoint and a pharmaceutical basis to understand the different anticancer modalities. Current research has been focused on conventional and newer anticancer modalities, recent discoveries in cancer research, and also the advancements in cancer treatment. There is a current need for more research on the advances in cancer therapeutics that bridge the gap between basic research (pharmaceutical drug development processes, regulatory issues, and translational experimentation) and clinical application.


Advances in Rheology Research

Advances in Rheology Research
  • Author : María Dolores Torres Pérez
  • Publisher : Anonim
  • Release : 01 December 2017
GET THIS BOOKAdvances in Rheology Research

Advances in Rheology Research has been divided into fourteen chapters. The renowned authors of this volume discuss current advances in rheology research for different application fields, covering theoretical and experimental scientific contributions. The fourteen chapters include discussions on a wide range of outstanding rheological issues such as rheology and 3D printing; rheological characterisation of injection grouts using rotational rheometry; analysis of rheological properties of 100% liquid CO2 based gel fracturing fluid; rheology applied to food product design; miscibility and viscoelastic properties



Advances in Food Extrusion Technology

Advances in Food Extrusion Technology
  • Author : Medeni Maskan,Aylin Altan
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKAdvances in Food Extrusion Technology

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t


Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 17 March 2017
GET THIS BOOKAdvances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption. Contains contributions that have been



Characterization of Food

Characterization of Food
  • Author : Anilkumar G. Gaonkar
  • Publisher : Elsevier
  • Release : 27 September 1995
GET THIS BOOKCharacterization of Food

Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is


Advances in Food Process Engineering Research and Applications

Advances in Food Process Engineering Research and Applications
  • Author : Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos
  • Publisher : Springer Science & Business Media
  • Release : 21 October 2013
GET THIS BOOKAdvances in Food Process Engineering Research and Applications

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment.


Practical Food Rheology

Practical Food Rheology
  • Author : Ian T. Norton,Fotios Spyropoulos,Philip Cox
  • Publisher : John Wiley & Sons
  • Release : 01 December 2010
GET THIS BOOKPractical Food Rheology

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. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for


Advances in Food Process Engineering Research and Applications

Advances in Food Process Engineering Research and Applications
  • Author : Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos
  • Publisher : Springer Science & Business Media
  • Release : 21 October 2013
GET THIS BOOKAdvances in Food Process Engineering Research and Applications

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment.



Impact of Nanoscience in the Food Industry

Impact of Nanoscience in the Food Industry
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 20 January 2018
GET THIS BOOKImpact of Nanoscience in the Food Industry

The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products