| 书目名称 | Rheology of Semisolid Foods | | 编辑 | Helen S. Joyner | | 视频video | | | 概述 | Focuses on semisolid foods using yogurt as a case study, allowing a more in-depth look into the rheological behaviors of semisolid foods.Covers the testing of semisolid foods using novel rheological t | | 丛书名称 | Food Engineering Series | | 图书封面 |  | | 描述 | .Rheology of Semisolid Foods. comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice. .Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of e | | 出版日期 | Book 2019 | | 关键词 | Food Rheology; Semisolid Foods; Novel Rheometry; Food Structure; Food Function | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-27134-3 | | isbn_softcover | 978-3-030-27136-7 | | isbn_ebook | 978-3-030-27134-3Series ISSN 1571-0297 Series E-ISSN 2628-8095 | | issn_series | 1571-0297 | | copyright | Springer Nature Switzerland AG 2019 |
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发表于 2025-3-21 19:34:06
