Food Rheology : A Practical Guide

Alberto C. Miano

ISBN 10: 0367685698 / ISBN 13: 9780367685690

Published by CRC Press, 2023

About this Item

nach der Bestellung gedruckt Neuware - Printed after ordering - Rheology is the study of material flow and deformation, being critical for food processing and product design. Taking a practical approach with examples and applications, this book covers the principles and fundamentals of food rheology and the effect of product composition and processing conditions on rheological properties.

Seller Inventory # 9780367685690

Bibliographic Details

• Title: Food Rheology : A Practical Guide
• Publisher: CRC Press
• Publication Date: 2023
• Language: English
• ISBN 10: 0367685698
• ISBN 13: 9780367685690
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 229W x 152H x 8D millimeters 229 millimeters width by 152 millimeters height by 8 millimeters depth
• Weight: 231 grams

About this title

Synopsis

Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing, the behavior during shelf life, the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore, it is imperative for professionals involved in food science and engineering to understand and assess food rheology.

Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide, demonstrating that applying food rheology does not need to be a complex task.

Key Features

• Presents a practical, direct and didactic description of food rheology, with many examples and applications
• Includes a guide for designing, performing and interpreting experiments, highlighting the main concerns and tips
• Describes different food products (liquid, semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications
• Explores structure-processing-properties relations

More direct, practical and consulting, this book can help students, professionals and professors to understand the basic concepts to design, perform and interpret experiments related to food processing and properties.

About the Author

Pedro E. D. Augusto is a Full Professor at Université Paris-Saclay (France), CentraleSupélec, being the Vice-Director of the Chair of Biotechnology. He works in the Centre Européen de Biotechnologie et de Bioéconomie (CEBB), an advanced research campus in Pomacle, studying food and bioproducts processing, including process engineering and biomaterials.

Meliza Lindsay Rojas Silva is a Research Professor at the Universidad Privada del Norte (UPN, Peru) working with food technology and processing. She obtained Ph.D. and M.Sc degrees on Food Science and Technology at University of São Paulo (USP, Brazil), with a period at the Polytechnic University of Valencia (UPV, Spain). She is also an Agroindustrial Engineer (UCV, Peru).

Alberto Claudio Miano Pastor is Head of the “Advanced Research Center in Agro-engineering” at Universidad Privada del Norte (UPN, Peru), working with food process engineering. He obtained Ph.D. and M.Sc degrees on Food Science and Technology at University of Sao Paulo (USP, Brazil).