Advances in Food Rheology and Its Applications

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  • Publisher : Woodhead Publishing
  • Release : 13 September 2022
  • ISBN : 9780128239841
  • Page : 786 pages
  • Rating : 4.5/5 from 103 voters

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Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition 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. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels. Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference. Considers the impact of artificial intelligence and machine vision on rheological characterization and process control Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling Covers thermodynamic approach of rheology and interfacial rheology Explains various gel systems rheology, including bogels and organogo gels

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Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications
  • Author : Jasim Ahmed,Santanu Basu
  • Publisher : Woodhead Publishing
  • Release Date : 2022-09-13
  • ISBN : 9780128239841
GET THIS BOOKAdvances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition 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. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling

Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications
  • Author : Jasim Ahmed
  • Publisher : Woodhead Publishing
  • Release Date : 2016-09-01
  • ISBN : 0081004311
GET THIS BOOKAdvances in Food Rheology and Its Applications

"Advances in Food Rheology and 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

Global Perspectives on Astaxanthin

Global Perspectives on Astaxanthin
  • Author : Gokare A. Ravishankar,Ranga Rao Ambati
  • Publisher : Academic Press
  • Release Date : 2021-04-10
  • ISBN : 9780128233054
GET THIS BOOKGlobal Perspectives on Astaxanthin

Global Perspectives on Astaxanthin: From Industrial Production to Food, Health, and Pharmaceutical Applications explores the range of practical applications for this molecule, focusing on nutraceutical, pharmaceutical and cosmeceutical products, along with food and feed. This volume brings together the most relevant research, background and future thinking on astaxanthin, focusing on its health benefits. Chapters cover phytopharmaceuticals, industrial production, feeds, downstream processing, regulations, products, color, pigment, cosmetics, bioactive compounds, relationships to other carotenoids, and skin care. The detailed information on its

Starch and Starchy Food Products

Starch and Starchy Food Products
  • Author : Luis A. Bello-Pérez,José Alvarez-Ramírez,Sushil Dhital
  • Publisher : CRC Press
  • Release Date : 2022-09-20
  • ISBN : 9781000636291
GET THIS BOOKStarch and Starchy Food Products

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical

Current Developments in Biotechnology and Bioengineering

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  • Author : Ayon Tarafdar,Ashok Pandey,Ranjna Sirohi,Carlos Ricardo Soccol,Claude-Gilles Dussap
  • Publisher : Elsevier
  • Release Date : 2022-08-26
  • ISBN : 9780323984843
GET THIS BOOKCurrent Developments in Biotechnology and Bioengineering

Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries,

Dairy Processing: Advanced Research to Applications

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  • Author : Jagrani Minj,Aparna Sudhakaran V,Anuradha Kumari
  • Publisher : Springer Nature
  • Release Date : 2020-04-10
  • ISBN : 9789811526084
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 Date : 2020-04-15
  • ISBN : 9783030386542
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

3D Printing of Foods

3D Printing of Foods
  • Author : C. Anandharamakrishnan,Jeyan A. Moses,T. Anukiruthika
  • Publisher : John Wiley & Sons
  • Release Date : 2022-03-21
  • ISBN : 9781119671800
GET THIS BOOK3D Printing of Foods

3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which

Dynamic Mechanical Analysis

Dynamic Mechanical Analysis
  • Author : Kevin P. Menard,Noah Menard
  • Publisher : CRC Press
  • Release Date : 2020-05-04
  • ISBN : 9781482255522
GET THIS BOOKDynamic Mechanical Analysis

Dynamic Mechanical Analysis (DMA) is a powerful technique for understanding the viscoelastic properties of materials. It has become a powerful tool for chemists, polymer and material scientists, and engineers. Despite this, it often remains underutilized in the modern laboratory. Because of its high sensitivity to the presence of the glass transition, many users limit it to detecting glass transitions that can’t be seen by differential scanning calorimetry (DSC). This book presents a practical and straightforward approach to understanding how

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 Date : 2020-11-27
  • ISBN : 9781799865315
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.

The Microwave Processing of Foods

The Microwave Processing of Foods
  • Author : Marc Regier,Kai Knoerzer,Helmar Schubert
  • Publisher : Woodhead Publishing
  • Release Date : 2016-11-01
  • ISBN : 9780081005316
GET THIS BOOKThe Microwave Processing of Foods

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested

Physicochemical and Enzymatic Modification of Gums

Physicochemical and Enzymatic Modification of Gums
  • Author : Hadi Hashemi Gahruie
  • Publisher : Springer Nature
  • Release Date : 2021
  • ISBN : 9783030879969
GET THIS BOOKPhysicochemical and Enzymatic Modification of Gums

Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling index,

Gluten-free Bread Technology

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  • Author : Shabir Ahmad Mir,Manzoor Ahmad Shah,Afshan Mumtaz Hamdani
  • Publisher : Springer Nature
  • Release Date : 2021-10-08
  • ISBN : 9783030738983
GET THIS BOOKGluten-free Bread Technology

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors

Rheological Methods in Food Process Engineering

Rheological Methods in Food Process Engineering
  • Author : James Freeman Steffe
  • Publisher : Freeman Press
  • Release Date : 1996-01-01
  • ISBN : 9780963203618
GET THIS BOOKRheological Methods in Food Process Engineering

Introduction to rheology. Tube viscometry. Rotational viscometry. Extensional flow. Viscoelasticity.

Advances in Rheology

Advances in Rheology
  • Author : Baltasar Mena,Andrés García-Rejón,Carlos Rangel-Nafaile
  • Publisher : Unknown
  • Release Date : 1984
  • ISBN : OSU:32435056713498
GET THIS BOOKAdvances in Rheology