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Rheology of Semisolid Foods

Rheology of Semisolid Foods

Paperback

Series: Food Engineering

Cookbooks GeneralTechnology & Engineering

ISBN10: 3030271366
ISBN13: 9783030271367
Publisher: Springer Nature
Published: Nov 22 2020
Pages: 413
Weight: 1.30
Height: 0.86 Width: 6.14 Depth: 9.21
Language: English

Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice.

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