{"product_id":"food-rheology-9780367685690","title":"Food Rheology","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eRheology 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.\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eFood Rheology: A Practical Guide\u003c\/i\u003e\u003c\/b\u003e presents the main aspects of food rheology as a practical guide, demonstrating that applying food rheology does not need to be a complex task.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eKey Features\u003c\/b\u003e\u003c\/p\u003e\u003cul\u003e \u003cli\u003ePresents a practical, direct and didactic description of food rheology, with many examples and applications\u003c\/li\u003e \u003cli\u003eIncludes a guide for designing, performing and interpreting experiments, highlighting the main concerns and tips\u003c\/li\u003e \u003cli\u003eDescribes different food products (liquid, semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications\u003c\/li\u003e \u003cli\u003eExplores structure-processing-properties relations\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eMore 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e1. Introduction and Basic Concepts of Rheology. 2. Fluid Flow Properties: Steady-State Shear and Time-Dependent Flow Behaviors. 3. Viscoelasticity of Fluid, Semisolid and Solid Foods. 4. Effect of product composition, structure and processing on food rheological properties. 5. Assessing Rheological Properties of Fluid and Semi-solid Food Products: Rheometry. 6. Assessing Rheological Properties of Solid Food Products: Rheometry. 7. Conclusions \u003c\/p\u003e","brand":"Taylor \u0026 Francis Ltd","offers":[{"title":"Default Title","offer_id":51018019668311,"sku":"9780367685690","price":73.14,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780367685690.jpg?v=1750775379","url":"https:\/\/bookcurl.com\/products\/food-rheology-9780367685690","provider":"Book Curl","version":"1.0","type":"link"}