Food Rheology

食品流变学:实用指南

食品科学技术基础学科

售   价:
2080.00
发货周期:国外库房发货,通常付款后3-5周到货!
出  版 社
出版时间
2023年11月14日
装      帧
精装
ISBN
9780367709686
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页      码
136
开      本
229 x 152 mm (6 x 9)
语      种
英文
版      次
1
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库存 30 本
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图书简介
Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing, the behavior during shelf life, the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore, it is imperative for professionals involved in food science and engineering to understand and assess food rheology.Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide, demonstrating that applying food rheology does not need to be a complex task.Key FeaturesPresents a practical, direct and didactic description of food rheology, with many examples and applicationsIncludes a guide for designing, performing and interpreting experiments, highlighting the main concerns and tipsDescribes different food products (liquid, semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applicationsExplores structure-processing-properties relationsMore direct, practical and consulting, this book can help students, professionals and professors to understand the basic concepts to design, perform and interpret experiments related to food processing and properties.
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