Practical food rheology : an interpretive approach /: an interpretive approach. (©2011)

• Record Type: Book
• Further Information: Note: Edited by Ian T. Norton, Fotios Spyropoulos and Philip Cox.
• Other Names: Norton, Ian T; Spyropoulos, Fotios; Cox, Philip
• Contents: 1. Introduction -- why the interpretive approach? / Niall W.G. Young -- 2. Viscosity and oscillatory rheology / Taghi Miri -- 3. Doppler ultrasound-based rheology / Beat Birkhofer -- 4. Hydrocolloid gums -- their role and interactions in foods / Tim Foster and Bettina Wolf -- 5. Xanthan gum -- functionality and application -- 6. Alginates in foods / Alan M. Smith and Taghi Miri -- 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang -- 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf -- 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel / Fotios Sypropouls [and others] -- 10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton [and others].
• Publisher Details: Ames, Iowa : Blackwell
• Publication Date: 2011
• Copyright Date: 2011
• Extent: 1 online resource (264 pages)
• Subjects: 664.02; Food; Rheology; TECHNOLOGY & ENGINEERING -- Food Science; Food; Rheology; Electronic books
• Languages: English
• ISBNs: 9781444391053; 1444391054; 9781613445242; 1613445245; 9781444391060; 1444391062; 9781444391046; 1444391046
• Related ISBNs: 9781405199780; 1405199784
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.