Joyner Helen (30 results)

xii, 242 pages. Paperback; H 23cm x L 15cm. Stiff paper covers lightly rubbed. Binding remains crisp and interior pages are bright and clean. A near fine copy. Introduction by editors Richard H. King and Helen Taylor with Afterword by Richard Gray. Features twelve chapters divided into three parts titled as "Southern Cultures," Southern Music," and "Southern Images." Chapters are by Charles Joyner, Paul Binding, Maria Lauret, Robert Lewis, Diane Roberts, Simon Frith, Paul Wells, Brian Ward and Jenny Walker, Connie Atkinson, Richard Dyer, Jane Gaines, and Judith McWillie. ISBN 0814746845.

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Condition: New. 1st ed. 2019 edition NO-PA16APR2015-KAP.

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Taschenbuch. Condition: Neu. Rheology of Semisolid Foods | Helen S. Joyner | Taschenbuch | ix | Englisch | 2020 | Springer Nature Switzerland | EAN 9783030271367 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Paperback. Condition: Brand New. 424 pages. 9.25x6.10x0.98 inches. In Stock.

Taschenbuch. Condition: Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 424 pp. Englisch.

Buch. Condition: Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 424 pp. Englisch.

Hardcover. Condition: Brand New. 424 pages. 9.25x6.10x1.14 inches. In Stock.

Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Rheology of Semisolid Foodscomprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensorybehaviors, 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 onacid milk gels andyogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readersto gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice.Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing.

Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Rheology of Semisolid Foodscomprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensorybehaviors, 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 onacid milk gels andyogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readersto gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice.Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing.

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Paperback. Condition: New. New. book.

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Condition: new. Questo è un articolo print on demand.

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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Rheology of Semisolid Foodscomprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensorybehaviors, 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 onacid milk gels andyogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readersto gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice.Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing. 424 pp. Englisch.

Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Rheology of Semisolid Foodscomprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensorybehaviors, 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 onacid milk gels andyogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readersto gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice.Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing. 424 pp. Englisch.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Focuses&nbspon semisolid foods using yogurt as a case study, allowing a more in-depth look into the rheological behaviors of semisolid foodsCovers the testing of semisolid foods using novel rheological techniques, including large amplitude oscill.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Focuses&nbspon semisolid foods using yogurt as a case study, allowing a more in-depth look into the rheological behaviors of semisolid foodsCovers the testing of semisolid foods using novel rheological techniques, including large amplitude oscill.

Condition: New. Print on Demand pp. IX, 413 145 illus., 105 illus. in color.

Condition: New. PRINT ON DEMAND.

Condition: New. PRINT ON DEMAND pp. IX, 413 145 illus., 105 illus. in color.

Buch. Condition: Neu. Rheology of Semisolid Foods | Helen S. Joyner | Buch | ix | Englisch | 2019 | Springer International Publishing | EAN 9783030271336 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand.