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Food Texture and Viscosity

Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area;

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Practical Food Rheology

rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example;

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Instrumental Assessment of Food Sensory Quality

on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews;

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Modifying Food Texture

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food;

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Modifying Food Texture: Volume 2

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect;

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Food Texture

Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective;

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Food Texture Design and Optimization

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the;

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Texture in Food

Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international;

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Rheological and Mechanical Properties of Some Selected Foods

in designing the required equipments for handling and processing of the food materials. Also viscosity is usually considered an important physical;

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Protein Functionality in Food Systems

novel ingredients. Properties such as solubility, viscosity, gelation, emulsification and loam formation are discussed.;

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Viscosity of Fruit Juices

, which affect thermophysical properties such as density, heat capacity, viscosity, thermal conductivity and thermal diffusivity. The;

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Friendly Pets

Presents color photographs of pets with different texture patterns to simulate fur, food, and accessories.;

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Food Colloids

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important;

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Textural Characteristics of World Foods

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized;

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Transport Properties of Foods

This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal;

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Food Colloids

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food;

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Feeding and the Texture of Food

animal in question, whether it be man, cattle, dogs or cats. This book examines both the texture of food and the adaptations of various animals;

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Texture in Food

Volume 1 and 2 summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to;

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Food Practices and Family Lives in Urban China

This book explores the emergent relationship between food and family in contemporary China through an empirical case study of Guangzhou, a;

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Non-Thermal Processing Technologies for the Grain Industry

With thermal processing significantly affecting food quality, diminishing nutrients, and altering texture of the products, food companies;

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Methods in Food Analysis

This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination;

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Green Bio-processes

experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while;

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Food Nanotechnology

Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the;

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Vanishing Viscosity Method

The book summarizes several mathematical aspects of the vanishing viscosity method and considers its applications in studying dynamical;

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Food Hydrocolloids as Encapsulating Agents in Delivery Systems

of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food;

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Physical Principles of Food Preservation: Revised and Expanded

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food;

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Viscometry for Liquids

establish the viscosity scale and obtaining sets of master viscometers is given in the book. Uncertainty considerations for standard oils of known;

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