Advances in Food Rheology and its Applications 1st Edition Jasim 008100432X 9780081004326

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Product details:

• ISBN 10: 008100432X
• ISBN 13: 9780081004326
• Author: Jasim Ahmed

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.

Table of contents:

Chapter 1: Food Rheology: Scientific Development and Importance to Food Industry
Chapter 2: Rheology and Food Microstructure
Chapter 3: Dynamics of Thixotropic Liquids and Time Dependency
Chapter 4: From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception
Chapter 5: Large Amplitude Oscillatory Shear (LAOS) Measurement and Fourier-Transform Rheology: Application to Food
Chapter 6: Extensional Rheology in Food Processing
Chapter 7: Applications of Rheological Data Into the Food Industry
Chapter 8: Influence of Fibers and Particle Size Distribution on Food Rheology
Chapter 9: Time–Temperature Superposition Principle and its Application to Biopolymer and Food Rheology
Part II: Product Specific Studies in Rheology
Chapter 10: Rheology, Microstructure, and Functionality of Cheese
Chapter 11: Creep–Recovery and Oscillatory Rheology of Flour-Based Systems
Chapter 12: Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality
Chapter 13: Food Gels: Gelling Process and New Applications
Chapter 14: Influence of Sugar Substitute in Rheology of Fruit Gel
Chapter 15: Rheological Properties of Gelatin and Advances in Measurement
Chapter 16: Rheology and Texture of Basil Seed Gum: A New Hydrocolloid Source
Chapter 17: Rheology of Emulsions
Chapter 18: Advances in Yield Stress Measurements for Chocolate

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