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Full Description
This book acts as a guide to learn about the various rheological behavior of the food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties in terms of the categories of various food highlighting variation in properties in terms of differences of composition in the same category. It provides insight into the advanced modelling and experimentation techniques being employed for the assessment and development of requisite food rheology.
Discusses effects of nanotechnology on the rheological properties
Details about the more precise and advanced food processing technologies in use Includes variation in rheology with the changing fusion cuisines
Illustrates various food components playing a major role in the popularity of modern products
Reviews factors affecting technology transfer from lab to industry
This book is aimed at graduate students and researchers in food and chemical engineering.
Contents
1. Recent advances in Food Rheology: From Lab scale to Large scale
2. Food Rheology in Product Development: Understanding Texture and Consistency
3. Fundamentals to Food Rheology Instrumentation Applications
4. Instrumentation Techniques for Rheological Characterization of Foods
5. Rheology Applications In Cereals Products
6. Rheology applications in cereals products derived from grains other than wheat
7. Rheological Properties of Starch Suspension
8. Rheology Applications in Dairy Products: Recent Advances
9. Rheology Applications in Fruits and Vegetable
10. Rheology Applications in Packaging Materials
11. Rheology of Polymers: A Governing Factor for Packaging Materials
12. Artificial Intelligence and Machine Learning in Food Rheology
