Titlebook: Rheology of Fluid, Semisolid, and Solid Foods; Principles and Appli M. Anandha Rao Book 2014Latest edition Springer Science+Business Media

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Food Engineering Serieshttp://image.papertrans.cn/r/image/830030.jpg

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Application of Rheology to Fluid Food Handling and Processing,rocessing of foods is discussed, including pressure drop due to friction in tube flow and energy required for pumping. Thermorheological models and estimation of flow sterilizer length and loss of nutrients are covered.

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1571-0297 y preparation of foods.Includes supplementary material: .This revised third edition of .Rheology of Fluid, Semisolid, and Solid Foods. includes the following important additions: .·         A section on microstructure .·         Discussion of the quantitative characterization of nanometer-scale milk

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Book 2014Latest editionrostructure .·         Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length..·         A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions.·         Microrheology, includin

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Book 2014Latest editionn of Bostwick consistometer data with property-based dimensionless groups.·         A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils.·         Discussion of how tribology and rheology can be used for the sensory perception of foods .

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Archiv und Rechticher kann die innige wie problematische Beziehung zwischen Archiv und Recht nicht ausgedrückt werden. Tatsächlich stehen die Begriffe Archiv und Recht in vielerlei Hinsicht miteinander in Verbindung, ohne dass sich die verschiedenen Verknüpfungen hierarchisieren ließen.

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as System FlussDas vorliegende Buch vermittelt Studierenden die hydrologischen, hydraulischen und wasserbaulichen Grundlagen für Gerinne und Fließgewässer. Mit den Programmierbeispielen können die Inhalte geübt und vertieft werden. 978-3-658-26999-9978-3-658-27000-1