Rheology And Texture In Food Quality PDF Download
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| Author | : John M. DeMan |
| Publisher | : Westport, Conn. : AVI Publishing Company |
| Total Pages | : 588 |
| Release | : 1976 |
| Genre | : Aliments - Texture |
| ISBN | : 9780870551970 |
Download Rheology and Texture in Food Quality Book in PDF, ePub and Kindle
Mechanical properties of food. Microstructure of food and its relation to texture. Instrumental measurement of food texture. Applications of instrumetns for measurement. Interpretation of force curve from instrumental measurements. texture of fruits and vegetables. Texture of dough, pasta and fat products. The tectural characterisitics of dairy products., of meat and its measurement. Starch texture. Rheology of chocolate. Engineerig food texture. Textural characteristics of food emulsions. functions of emulsifiers in relation to food texture. Sensory measurement of food texture. The textural profile. Physhophysical relations in texture.
| Author | : Philip Sherman |
| Publisher | : |
| Total Pages | : 478 |
| Release | : 1979 |
| Genre | : Technology & Engineering |
| ISBN | : |
Download Food Texture and Rheology Book in PDF, ePub and Kindle
ABSTRACT: Twenty-six papers presented at a symposium for theInternational Union of Food Science and Technology, are included. Two categories of papers are offered: 1) critical reviews of present knowledge on specificied themes, and 2) unpublished data and theory. The papers' approaches are multidisciplinary. Topics included the 1) psychophysics of the sensory evaluation of textural properties; 2) instrumental evaluation of textural properties and common problems associated with measurement; 3) food processing aspects of food rheology; 4) rheological properties of vegetables proteins and their relevance to the preparation of meat extenders and substitutes; 5) the rheology and microstructure of baker's dough and baked products; and 6) the relationship between structure and rheological properties of commodities.
| Author | : Jasim Ahmed |
| Publisher | : Woodhead Publishing |
| Total Pages | : 786 |
| Release | : 2022-09-13 |
| Genre | : Technology & Engineering |
| ISBN | : 0128239840 |
Download Advances in Food Rheology and Its Applications Book in PDF, ePub and Kindle
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels. Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference. Considers the impact of artificial intelligence and machine vision on rheological characterization and process control Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling Covers thermodynamic approach of rheology and interfacial rheology Explains various gel systems rheology, including bogels and organogo gels
| Author | : Malcolm C. Bourne |
| Publisher | : Elsevier |
| Total Pages | : 340 |
| Release | : 2014-06-28 |
| Genre | : Computers |
| ISBN | : 0323162592 |
Download Food Texture and Viscosity: Concept and Measurement Book in PDF, ePub and Kindle
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
| Author | : I.M. de Man Man |
| Publisher | : |
| Total Pages | : |
| Release | : 1976 |
| Genre | : |
| ISBN | : |
Download Rheology and Texture in Food Quality Book in PDF, ePub and Kindle
| Author | : Pedro E. D. Augusto |
| Publisher | : CRC Press |
| Total Pages | : 128 |
| Release | : 2023-11-14 |
| Genre | : Technology & Engineering |
| ISBN | : 1000992950 |
Download Food Rheology Book in PDF, ePub and Kindle
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.
| Author | : B. M. McKenna |
| Publisher | : Woodhead Publishing |
| Total Pages | : 564 |
| Release | : 2004-04-14 |
| Genre | : Business & Economics |
| ISBN | : 9781855737242 |
Download Texture in Food Book in PDF, ePub and Kindle
Key research trends and their practical implications in improving product quality, Texture in food Volume 1: Semi-solid foods will be a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. Book jacket.
| Author | : A. Kramer |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 187 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 9401025622 |
Download Texture Measurement of Foods Book in PDF, ePub and Kindle
Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM Committee E-18 was formed to develop an authoritative and comprehensive volume on this most complex and important subject to provide within one cover for the student, researcher, and the food manufacturer, a definition and an understanding of the subject offood texture, as well as sensory and objective methods for its measurement. This most difficult task appeared to be possible only after the task force had obtained the assistance of special ists in the many disciplines involved, and after deciding to limit the dissertation to the measurement of texture of foods only. The task was further clarified when Dr. Finney proposed an outline of six chapters, beginning with one on definition. The second chapter was to be on principles of sensory evaluations, the third on sensory measurements, the fourth on principles of objective evaluation, the fifth on objective measurements, and the final concluding chapter on subjective-objective analogues. The first drafts of these six chapters constituted a symposium on texture presented before a joint session at the 1971 Annual Meeting of the Institute of Food Technology and the American Society for Testing and Materials.
| Author | : Malcolm Bourne |
| Publisher | : Elsevier |
| Total Pages | : 446 |
| Release | : 2002-03-25 |
| Genre | : Technology & Engineering |
| ISBN | : 0080491332 |
Download Food Texture and Viscosity Book in PDF, ePub and Kindle
Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more. This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers. Completely revised with approximately 30% new material Includes two new chapters on physics and texture and the correlation between physical measurements and sensory assessments Provides a list of suppliers of texture-measuring equipment Features two-color illustrations and text throughout Written by an award-winning author
| Author | : Andrew Rosenthal |
| Publisher | : Springer Nature |
| Total Pages | : 463 |
| Release | : 2024-01-21 |
| Genre | : Technology & Engineering |
| ISBN | : 3031419006 |
Download Food Texturology: Measurement and Perception of Food Textural Properties Book in PDF, ePub and Kindle
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.
