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…mehr
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.
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.
Inhaltsangabe
Part I: Advances in food rheology 1. Interfacial rheology of food: Protein as a model food 2. Rheology and food microstructure 3. Dynamics of thixotropic liquids and time dependency 4. Rheology to tribology: Applications of tribology in studying food oral processing and texture perception 5. Large amplitude oscillatory shear measurement and Fourier-transform rheology: Application to food 6. Extensional rheology in food processing 7. Applications of rheological data in the food industry 8. Application of artificial intelligence and machine learning to food rheology 9. Time-temperature superposition principles: Applicability in food and biopolymer rheology 10. Influence of dietary fibers and particle size distribution on food rheology
Part II Product specific studies in rheology 11. Rheology, microstructure, and functionality of cheese 12. Rheology and microstructure of yogurt 13. Food gels: gelling process and new applications 14. Influence of sugar substitutes in rheology of fruit gel 15. Rheology and texture of basil seed gum: A new hydrocolloid source 16. Creep>recovery and oscillatory rheology of flour-based systems 17. Rheological properties of gluten-free bread doughs and their modification: Improve bread quality 18. Rheology and rheological measurements of starch 19. Nonlinear viscoelastic rheology of wheat dough 20. Rheology of gelatin and advances in rheological measurements 21. Emulsion rheology 23. Rheology of food bigel system 24. Advances in yield stress measurements for chocolate
Part I: Advances in food rheology 1. Interfacial rheology of food: Protein as a model food 2. Rheology and food microstructure 3. Dynamics of thixotropic liquids and time dependency 4. Rheology to tribology: Applications of tribology in studying food oral processing and texture perception 5. Large amplitude oscillatory shear measurement and Fourier-transform rheology: Application to food 6. Extensional rheology in food processing 7. Applications of rheological data in the food industry 8. Application of artificial intelligence and machine learning to food rheology 9. Time-temperature superposition principles: Applicability in food and biopolymer rheology 10. Influence of dietary fibers and particle size distribution on food rheology
Part II Product specific studies in rheology 11. Rheology, microstructure, and functionality of cheese 12. Rheology and microstructure of yogurt 13. Food gels: gelling process and new applications 14. Influence of sugar substitutes in rheology of fruit gel 15. Rheology and texture of basil seed gum: A new hydrocolloid source 16. Creep>recovery and oscillatory rheology of flour-based systems 17. Rheological properties of gluten-free bread doughs and their modification: Improve bread quality 18. Rheology and rheological measurements of starch 19. Nonlinear viscoelastic rheology of wheat dough 20. Rheology of gelatin and advances in rheological measurements 21. Emulsion rheology 23. Rheology of food bigel system 24. Advances in yield stress measurements for chocolate
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