國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Rheology of semisolid foods

Joyner, Helen S.

Rheology of semisolid foods

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Rheology of semisolid foodsedited by Helen S. Joyner.
其他作者:	Joyner, Helen S.
出版者:	Cham :Springer International Publishing :2019.
面頁冊數:	ix, 413 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	FoodAnalysis.
電子資源:	https://doi.org/10.1007/978-3-030-27134-3
ISBN:	9783030271343$q(electronic bk.)

Rheology of semisolid foods
Rheology of semisolid foods[electronic resource] /edited by Helen S. Joyner. - Cham :Springer International Publishing :2019. - ix, 413 p. :ill., digital ;24 cm. - Food engineering series,1571-0297. - Food engineering series..

Part I: Semisolid Food Rheology -- Introduction: Measuring rheological properties of foods -- Semisolid foods: an overview -- Rheological testing for semisolid foods: Traditional rheometry -- Rheological testing for semisolid foods: Large amplitude oscillatory shear -- Rheological testing for semisolid foods: Tribology -- Rheology and semisolid food processing -- Structuring semisolid foods -- Rheological changes in semisolid foods during storage -- Sensory and oral processing of semisolid foods -- Relationships among semisolid food microstructures, rheological behaviors, and sensory attributes -- Part II: Case Studies -- Case study 1: impact of hydrocolloids on yogurt rheology, structure, and texture -- Case study 2: Yogurt tribology -- Case study 3: Impact of processing parameters on yogurt rheology -- Case study 4: Changes to yogurt rheological properties during storage.

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. 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.

ISBN: 9783030271343$q(electronic bk.)

Standard No.: 10.1007/978-3-030-27134-3doiSubjects--Topical Terms:

248907
Food
--Analysis.

LC Class. No.: TX541 / .R446 2019

Dewey Class. No.: 664

Rheology of semisolid foods
LDR:03408nmm a2200337 a 4500 001 569329
003 DE-He213
005 20200206095535.0
006 m d
007 cr nn 008maaau
008 200723s2019 sz s 0 eng d
020 $a 9783030271343$q(electronic bk.)
020 $a 9783030271336$q(paper)
024 7 $a 10.1007/978-3-030-27134-3 $2 doi
035 $a 978-3-030-27134-3
040 $a GP $c GP
041 0 $a eng
050 4 $a TX541 $b .R446 2019
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664 $2 23
090 $a TX541 $b .R471 2019
245 0 0 $a Rheology of semisolid foods $h [electronic resource] / $c edited by Helen S. Joyner.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2019.
300 $a ix, 413 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food engineering series, $x 1571-0297
505 0 $a Part I: Semisolid Food Rheology -- Introduction: Measuring rheological properties of foods -- Semisolid foods: an overview -- Rheological testing for semisolid foods: Traditional rheometry -- Rheological testing for semisolid foods: Large amplitude oscillatory shear -- Rheological testing for semisolid foods: Tribology -- Rheology and semisolid food processing -- Structuring semisolid foods -- Rheological changes in semisolid foods during storage -- Sensory and oral processing of semisolid foods -- Relationships among semisolid food microstructures, rheological behaviors, and sensory attributes -- Part II: Case Studies -- Case study 1: impact of hydrocolloids on yogurt rheology, structure, and texture -- Case study 2: Yogurt tribology -- Case study 3: Impact of processing parameters on yogurt rheology -- Case study 4: Changes to yogurt rheological properties during storage.
520 $a 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. 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.
650 0 $a Food $x Analysis. $3 248907
650 0 $a Rheology. $3 196292
650 1 4 $a Food Science. $3 274110
700 1 $a Joyner, Helen S. $3 855297
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
830 0 $a Food engineering series. $3 559538
856 4 0 $u https://doi.org/10.1007/978-3-030-27134-3
950 $a Chemistry and Materials Science (Springer-11644)