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Use coupon code “MARCH20” for a 20% discount on all items! Valid until 31-03-2025
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| Product ID: | 9780367685690 |
| Product Form: | Paperback / softback |
| Country of Manufacture: | GB |
| Title: | Food Rheology |
| Subtitle: | A Practical Guide |
| Authors: | Author: Alberto C. Miano, Pedro E. D. Augusto, Meliza L. Rojas |
| Page Count: | 136 |
| Subjects: | Food and beverage technology, Food & beverage technology |
| Description: | Select Guide Rating Rheology is the study of material flow and deformation, being critical for food processing and product design. Taking a practical approach with examples and applications, this book covers the principles and fundamentals of food rheology and the effect of product composition and processing conditions on rheological properties. 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 Features
More 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. |
| Imprint Name: | CRC Press |
| Publisher Name: | Taylor & Francis Ltd |
| Country of Publication: | GB |
| Publishing Date: | 2023-11-14 |
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