Rheology of fluid and semisolid foods : principles and applications
Author(s)
Bibliographic Information
Rheology of fluid and semisolid foods : principles and applications
（A Chapman & Hall food science book）（Food engineering series）
Aspen Publishers, 1999
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
The book examines the concepts needed to characterize fluid andsemisolid foods and to use various ingredients to develop desirableflow properties in fluid foods and structure in gelled systems. Theauthor begins with an introduction to food rheology and applicationsin food processing. Chapters on flow properties, viscoelasticbehavior, compositional effects, and gels give the reader a fullunderstanding of the complex theories and applications related to thetexture of food.
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