Автор: Rao, M. Anandha Название: Rheology of fluid, semisolid, and solid foods ISBN: 1461492297 ISBN-13(EAN): 9781461492290 Издательство: Springer Рейтинг: Цена: 18167.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Rheology of Fluid, Semisolid, and Solid Foods
Автор: M. Anandha Rao Название: Rheology of Fluid, Semisolid, and Solid Foods ISBN: 148997881X ISBN-13(EAN): 9781489978813 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A wealth of vital new topics, including microstructure and diffusive wave spectroscopy, have been added to this revised third edition of the authoritative text on rheology in foods, written by one of the world`s leading authorities on food engineering.
Автор: Helen S. Joyner Название: Rheology of Semisolid Foods ISBN: 3030271331 ISBN-13(EAN): 9783030271336 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice.
Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing.
Автор: R?diger Brummer Название: Rheology Essentials of Cosmetic and Food Emulsions ISBN: 3662517566 ISBN-13(EAN): 9783662517567 Издательство: Springer Рейтинг: Цена: 12577.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Cosmetic emulsions exist today in many forms for a wide variety of applications, including face and hand creams for normal, dry or oily skin, body milks and lotions, as well as sun-block products. Keeping track of them and their properties is not always easy despite informative product names or partial names (e.g. hand or face cream) that clearly indicate their use and properties. This practical manual provides a detailed overview that describes the key properties and explains how to measure them using modern techniques. Written by an expert in flows and flow properties, it focuses on the application of rheological (flow) measurements to cosmetic and food emulsions and the correlation of these results with findings from other tests.
Beginning with a brief history of rheology and some fundamental principles, the manual describes in detail the use of modern viscometers and rheometers, including concise explanations of the different available instruments. But the focus remains on practical everyday lab procedures: how to characterize cosmetic and food emulsions with different rheological tests such as temperature, time, stress and strain, both static and dynamic. Also the critical topic of how the results correlate with other important product characteristics, for instance, skin sensation, pumping performance, stability etc. is carefully explored. Many pictures, illustrations, graphs and tables help readers new to the measurement of cosmetic emulsions in their daily work as well as to the more experienced who seek additional special tips and tricks.
Автор: Isamu Kaneda Название: Rheology of Biological Soft Matter ISBN: 4431567739 ISBN-13(EAN): 9784431567738 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Поставка под заказ.
Описание: By contrast, in the application aspect, although the main topic is the rheology of foods, focusing on the "texture" of mastication or swallowing, novel studies on cosmetics and personal care products concerning feeling during the lubrication by those products are also considered.
Автор: Ahmed, Jasim Название: Advances in Food Rheology and its Applications ISBN: 0081004311 ISBN-13(EAN): 9780081004319 Издательство: Elsevier Science Рейтинг: Цена: 31686.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
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.
Автор: Kaneda Название: Rheology of Biological Soft Matter ISBN: 4431560785 ISBN-13(EAN): 9784431560784 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In this book, a wide range subjects in biorheology are dealt with, from fundamentals to applications. The inclusion of quite substantial chapters concerned with application aspects such as the latest studies on foods, cosmetics, personal care products, and biological tissues, related regenerative medicine, is one of the features of the book. For the fundamental aspects, studies on the physicochemical characteristics of biopolymer, the key substance of soft matter, are listed. By contrast, in the application aspect, although the main topic is the rheology of foods, focusing on the 'texture' of mastication or swallowing, novel studies on cosmetics and personal care products concerning feeling during the lubrication by those products are also considered. This book will engage both a professional and an academic audience interested in soft matter, especially as related to food, cosmetics, and personal care products. In particular, this work will have a special appeal to scientists and engineers in the food and cosmetics industries and to graduate students preparing for those fields.
Автор: H. Faridi; J.M. Faubion Название: Dough Rheology and Baked Product Texture ISBN: 1461282071 ISBN-13(EAN): 9781461282075 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products.
Описание: fudustrial uses of polysaccharides centre on their ability to thicken or structure many times their own weight of water, or in other words to control the rheology of hydrated systems. A definitive text giving a rigorous description of the rheological approaches relevant to polysaccharide systems is therefore appropriate and timely.
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