Advances in Food Rheology and Its Applications

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  • Author : Jasim Ahmed
  • Publisher : Woodhead Publishing
  • Pages : 528 pages
  • ISBN : 008100432X
  • Rating : /5 from reviews
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Download or Read online Advances in Food Rheology and Its Applications full in PDF, ePub and kindle. this book written by Jasim Ahmed and published by Woodhead Publishing which was released on 13 September 2016 with total page 528 pages. We cannot guarantee that Advances in Food Rheology and Its Applications book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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 BOOK Advances 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,

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 : 15 January 2022
GET THIS BOOK Advances 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

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  • Publisher : Academic Press
  • Release : 10 April 2021
GET THIS BOOK Global 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

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  • Author : Jagrani Minj,Aparna Sudhakaran V,Anuradha Kumari
  • Publisher : Springer Nature
  • Release : 10 April 2020
GET THIS BOOK Dairy 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

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  • Publisher : Elsevier
  • Release : 05 March 2021
GET THIS BOOK Biopolymer Based Metal Nanoparticle Chemistry for Sustainable Applications

Biopolymers are becoming an increasingly important area of research as traditional chemical feedstocks run low and concerns about environmental impacts increase. One area of particular interest is their use for more sustainable development of metal nanoparticles. Biopolymer-Based Metal Nanoparticle Chemistry for Sustainability Applications, Volume 2 reviews key uses of biopolymers and biopolymer-based metal nanoparticles for a range of key sustainability-focused applications. After providing contextual examples of applications across the fields of food science, biomedicine and biochemistry, the book goes on to

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  • Publisher : Springer Nature
  • Release : 15 April 2020
GET THIS BOOK Science 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

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  • Author : Kevin P. Menard,Noah Menard
  • Publisher : CRC Press
  • Release : 04 May 2020
GET THIS BOOK Dynamic 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

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  • Author : Kumar, Sumit,Rizvi, Moshahid Alam,Verma, Saurabh
  • Publisher : IGI Global
  • Release : 27 November 2020
GET THIS BOOK Handbook 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.

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  • Author : Marc Regier,Kai Knoerzer,Helmar Schubert
  • Publisher : Woodhead Publishing
  • Release : 01 November 2016
GET THIS BOOK The 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

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  • Publisher : Springer Nature
  • Release : 13 October 2021
GET THIS BOOK Multi Hazard Early Warning and Disaster Risks

This book presents a collection of papers under the theme of multi-hazard early warning and disaster risks. These were selected from the presentations made at the International Symposium on Tsunami and Multi-Hazard Risks, Early Warning and Community Awareness in supporting implementation of the Sendai Framework for Disaster Risk Reduction 2015-2030. This conference aimed to recognize achievements and to highlight work that still needs to be carried out. The conference promoted collaboration among academia, research institutions and disaster management offices, and

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  • Author : Sebastiano Porretta
  • Publisher : Royal Society of Chemistry
  • Release : 07 January 2019
GET THIS BOOK Tomato Chemistry Industrial Processing and Product Development

Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary vegetable, it is said to be one of the symbols of Mediterranean cuisine. This book looks at the many changes that are taking

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  • Publisher : Woodhead Publishing
  • Release : 29 November 2016
GET THIS BOOK Early Nutrition and Long Term Health

The nutrition of an individual during gestation and the first two years of life—the first 1,000 days—sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today’s epidemics. Early-life nutrition can program the body’s tissues, organ structure and function, and metabolic and immunologic responses. These factors impact growth, development and cognition, and the risk of cardiovascular diseases, allergies and obesity. The first part of Early

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  • Author : Anonim
  • Publisher : Academic Press
  • Release : 22 October 1996
GET THIS BOOK Advances in Food and Nutrition Research

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

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  • Author : Medeni Maskan,Aylin Altan
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOK Advances 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