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 INDICE: 1. Food rheology, development and importance to food industry Part I: Advances in Food Rheology 2. Phase behavior, thermodynamic and food rheology 3. Interfacial rheology: Protein as a model food 4. Rheological analyses of emulsions stabilized by biopolymeric particles 5. Rheology and Food Microstructure 6. Dynamics of Thixotropic Liquids and Time Dependency 7. Large Amplitude Oscillatory Shear (LAOS) Measurement and Fourier-Transform Rheology: Application to Food 8. Ultrasonic measurements of rheological properties of food 9. Extensional Rheology in Food Processing 10. Mathematical modeling of rheological data: parameters estimation and interpretation 11. Applications of Rheological Data into the Food Industry 12. Machine learning and its application to food rheology 13. Time-Temperature Superposition Principles: Applications to Biopolymer and Food Rheology 14. From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception 15. Rheology and human oral processing 16. Rheological behavior and modeling of the fluid in a human stomach to assess the food digestion 17. Influence of Fibers and Particle Size Distribution on Food Rheology Part II: Product Specific Studies in Rheology 18. Relaxation processes of food hydrocolloids in diluted, semi-diluted and concentrated solutions: rheological and NMR approach 19. Rheology, microstructure, and functionality of cheese 20. Rheological and structural properties of coagulated milks 21. Rheology and microstructure of yogurt and dairy acid gels 22. Food Gels: Gelling Process and New Applications 23. Influence of Sugar Substitute in Rheology of Fruit Gel 24. Rheology and Texture of Basil Seed Gum: A New Hydrocolloid Source 25. Creep-recovery and oscillatory rheology of flour-based systems 26. Rheological Properties of Gluten-free Bread Doughs: Relationship with bread quality 27. Large Amplitude Oscillatory Shear (LAOS) Measurement and mathematical modeling of wheat dough 28. Pasting properties of starch: Relationship between macro and microscopic rheological measurements. 29. Rheological properties of gelatin and advances in measurement 30. Rheology of plant-based food and beverage 31. Rheology of emulsions 32. Rheology of food hydrogels, and organogels 33. Rheology of food bigel system 34. Role of gums and stabilizers for maintaining the rheology of food products 35. Advances in yield stress measurement for chocolate 36. Stability and rheology of fat-reducers in food product development
- ISBN: 978-0-12-823983-4
- Editorial: Woodhead Publishing
- Encuadernacion: Rústica
- Páginas: 774
- Fecha Publicación: 01/09/2022
- Nº Volúmenes: 1
- Idioma: Inglés