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Opis

This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: §· A section on microstructure §· Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length.§· A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions§· Microrheology, including detailed descriptions of single particle and multi-particle micro rheological measurements§· Diffusive Wave Spectroscopy§· Correlation of Bostwick consistometer data with property-based dimensionless groups§· A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils§· Discussion of how tribology and rheology can be used for the sensory perception of foods §

Szczegóły książki

Kategoria Książki po angielsku Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Pełny tytuł: Rheology of Fluid, Semisolid, and Solid Foods
• Autor: M. Anandha Rao
• Język: Angielski
• Oprawa: Twarda
• Liczba stron: 461
• EAN: 9781461492290
• ISBN: 1461492297
• ID: 02074727
• Wydawca: Springer-Verlag New York Inc.
• Waga: 840 g
• Wymiary: 242 × 157 × 31 mm
• Data wydania: 19. November 2013

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