Advances in Food Rheology and Its Applications
Language: English
Published by Woodhead Publishing, 2022
- Softcover
- New
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- Title
- Advances in Food Rheology and Its Applications
- Publisher
- Woodhead Publishing
- Publication year
- 2022
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0128239832
- ISBN 13
- 9780128239834
- Edition
- 2nd Edition
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition 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.
This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties.
As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels.
Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference.
- Considers the impact of artificial intelligence and machine vision on rheological characterization and process control
- Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling
- Covers thermodynamic approach of rheology and interfacial rheology
- Explains various gel systems rheology, including bogels and organogo gels
"Synopsis" may belong to another edition of this title.
About the Author
Santanu Basu, Ph.D., is a Researcher in the Plant Food Science Group at Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden. He received his B.Tech. (Food Technology and Bio-Chemical Engineering) degree from Jadavpur University, India, M.Tech. (Dairy and Food Engineering) degree from IIT Kharagpur, India and Ph.D. from Panjab University, India. He was also recipient of Commonwealth Academic Staff Fellowship and worked at University of Cambridge, UK. He previously taught at Panjab University, India and NIFTEM, India. His research interests lie primarily in the area of food structure-function relationship, food rheology, food texture, and product formulation engineering. Dr. Basu is a professional member of the ISEKI-Food Association.
"About the title" may belong to another edition of this title.
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