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Item Details
Title: ADVANCES IN FOOD RHEOLOGY AND ITS APPLICATIONS
By: Jasim Ahmed (Editor), Pawel Ptaszek (Editor), Santanu Basu (Editor)
Format: Hardback

List price: £208.00
Our price: £208.00
ISBN 10: 0081004311
ISBN 13: 9780081004319
Availability: This item will be printed on demand and will usually be dispatched within 10 days.
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Stock: Currently 0 available
Publisher: ELSEVIER SCIENCE & TECHNOLOGY
Pub. date: 23 September, 2016
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Pages: 528
Synopsis: 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.
Publication: UK
Imprint: Woodhead Publishing Ltd
Returns: Non-returnable
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