Screen LibraryPractical food rheology an interpretive approach /
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| Group Author: | ; ; |
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| Published: |
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| Literature type: | Electronic eBook |
| Language: | English |
| Subjects: | |
| Online Access: |
http://onlinelibrary.wiley.com/book/10.1002/9781444391060 |
| Carrier Form: | 1 online resource (264 p.) |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9781444391053 (electronic bk.) 1444391054 (electronic bk.) 9781613445242 (electronic bk.) 1613445245 (electronic bk.) 9781444391060 (electronic bk.) 1444391062 (electronic bk.) |
| Index Number: | TP370 |
| CLC: | TS2 |
| Contents: | 1. Introduction -- why the interpretive approach? / Niall W.G. Young -- 2. Viscosity and oscillatory rheology / Taghi Miri -- 3. Doppler ultrasound-based rheology / Beat Birkhofer -- 4. Hydrocolloid gums -- their role and interactions in foods / Tim Foster and Bettina Wolf -- 5. Xanthan gum -- functionality and application -- 6. Alginates in foods / Alan M. Smith and Taghi Miri -- 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang -- 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf -- 9. Protein-stabilised emulsions and rheologi |