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商品詳細
Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications. Third Edition 2014
・ISBN 978-1-4899-7881-3 paper EUR 159.99
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| 著者・編者 | Rao, M. Anandha, |
|---|---|
| シリーズ | (Food Engineering Series) |
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2016 |
| ページ数 | 461 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A04-84571＞ |
解説
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 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, including detailed descriptions of single particle and multi-particle microrheological measurements
? Diffusive Wave Spectroscopy
? Correlation 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