Rheology of Fluid and Semisolid Foods: Principles and Applications 2nd Edition
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Rheology of Fluid and Semisolid Foods: Principles and Applications 2nd Edition

SKU: 9780387709307

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Additional information

Full Title

Rheology of Fluid and Semisolid Foods: Principles and Applications 2nd Edition
Author(s)

M. A. Andy Rao
Edition

2nd Edition
ISBN

9780387709307, 9780387709291
Publisher

Springer
Format

PDF and EPUB

Description

The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food.