Titlebook: Rheology of Fluid and Semisolid Foods: Principles and Applications; M. Anandha Rao Book 20072nd edition Springer-Verlag US 2007 amines.foo

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Introduction: Food Rheology and Structure,ty (.). Processed foods may be viewed as edible structures that are created as a result of the responses of proteins, polysaccharides, and lipids in aqueous media to different processing methods, such as thermal processing, homogenization, and other physical treatments. Most, if not all, of those re

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Rheological Behavior of Food Gels,imparted by a framework of polymer chains that extends throughout the gel phase. Further, gel setting involves formation of cross-links, while softening or liquefaction (often called melting) involves their destruction.

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Book 20072nd editionrs, and elected a Fellow of the Institute of Food Technologists. Dr. Rao helped develop the "Vane Method" measurement of yield stress for a variety of food products -- a standard measurement tool used by the food industry today. He has actively supported and promoted food engineering through coopera

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Additive Approximation for Edge-Deletion Problems (Abstract)ne property . and a graph ., compute the smallest number of edge deletions that are needed in order to turn . into a graph satisfying .. We denote this quantity by .′. (.). Our first result states that the edge-deletion problem can be efficiently approximated for any monotone property.

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adhesive

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Avian Auditory Processing at Four Different Scales: Variation Among Species, Seasons, Sexes, and Individuals,nisms and functional significance of variation in vocal production across species and, within species, across seasons and among individuals (e.g., males of varying resource-holding capacity). However, far less is known about parallel variation in sensory processing, particularly in non-model species