Advances in Food Rheology and Its Applications Book

Advances in Food Rheology and Its Applications


  • Author : Jasim Ahmed
  • Publisher : Woodhead Publishing
  • Release Date : 2022-09-13
  • Genre: Technology & Engineering
  • Pages : 786
  • ISBN 10 : 9780128239841

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Advances in Food Rheology and Its Applications Excerpt :

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

Advances in Food Rheology and Its Applications Book

Advances in Food Rheology and Its Applications


  • Author : Jasim Ahmed
  • Publisher : Woodhead Publishing
  • Release Date : 2016-09-01
  • Genre: Uncategoriezed
  • Pages : 510
  • ISBN 10 : 0081004311

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Advances in Food Rheology and Its Applications Excerpt :

"Advances in Food Rheology and Applications" 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. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptancePresents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Global Perspectives on Astaxanthin Book

Global Perspectives on Astaxanthin


  • Author : Gokare A. Ravishankar
  • Publisher : Academic Press
  • Release Date : 2021-04-10
  • Genre: Business & Economics
  • Pages : 824
  • ISBN 10 : 9780128233054

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Global Perspectives on Astaxanthin Excerpt :

Global Perspectives on Astaxanthin: From Industrial Production to Food, Health, and Pharmaceutical Applications explores the range of practical applications for this molecule, focusing on nutraceutical, pharmaceutical and cosmeceutical products, along with food and feed. This volume brings together the most relevant research, background and future thinking on astaxanthin, focusing on its health benefits. Chapters cover phytopharmaceuticals, industrial production, feeds, downstream processing, regulations, products, color, pigment, cosmetics, bioactive compounds, relationships to other carotenoids, and skin care. The detailed information on its production, processing, utilization and future applications will be of particular use to academic and industry researchers in pharmaceutical sciences, pharmacology and nutrition. Provides detailed information on astaxanthin, including its production, processing, utilization and future applications Includes discussion on the commercial analysis procedure Offers critical analysis on current and potential applications of astaxanthin as contributed by 121 authors from 22 countries in academia, research institutes and industries

Starch and Starchy Food Products Book

Starch and Starchy Food Products


  • Author : Luis A. Bello-Pérez
  • Publisher : CRC Press
  • Release Date : 2022-09-20
  • Genre: Technology & Engineering
  • Pages : 350
  • ISBN 10 : 9781000636291

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Starch and Starchy Food Products Excerpt :

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

Current Developments in Biotechnology and Bioengineering Book

Current Developments in Biotechnology and Bioengineering


  • Author : Ayon Tarafdar
  • Publisher : Elsevier
  • Release Date : 2022-08-26
  • Genre: Technology & Engineering
  • Pages : 470
  • ISBN 10 : 9780323984843

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Current Developments in Biotechnology and Bioengineering Excerpt :

Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability. Reviews technological advancements in food engineering Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis Presents innovative approaches like artificial intelligence in food engineering Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts

Dairy Processing  Advanced Research to Applications Book

Dairy Processing Advanced Research to Applications


  • Author : Jagrani Minj
  • Publisher : Springer Nature
  • Release Date : 2020-04-10
  • Genre: Technology & Engineering
  • Pages : 350
  • ISBN 10 : 9789811526084

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Dairy Processing Advanced Research to Applications Excerpt :

This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

Handbook of Research on Advancements in Cancer Therapeutics Book

Handbook of Research on Advancements in Cancer Therapeutics


  • Author : Kumar, Sumit
  • Publisher : IGI Global
  • Release Date : 2020-11-27
  • Genre: Medical
  • Pages : 913
  • ISBN 10 : 9781799865315

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Handbook of Research on Advancements in Cancer Therapeutics Excerpt :

The complexity of cancer demands an integrated approach from both a cancer biology standpoint and a pharmaceutical basis to understand the different anticancer modalities. Current research has been focused on conventional and newer anticancer modalities, recent discoveries in cancer research, and also the advancements in cancer treatment. There is a current need for more research on the advances in cancer therapeutics that bridge the gap between basic research (pharmaceutical drug development processes, regulatory issues, and translational experimentation) and clinical application. Recent promising discoveries such as immunotherapies, promising therapies undergoing clinical trials, synthetic lethality, carbon beam radiation, and other exciting targeted therapies are being studied to improve and advance the studies of modern cancer treatment. The Handbook of Research on Advancements in Cancer Therapeutics serves as a comprehensive guide in modern cancer treatment by combining and merging the knowledge from both cancer biology and the pharmacology of anticancer modalities. The chapters come from multi-disciplinary backgrounds, including scientists and clinicians from both academia and various industries, to discuss nascent personalized therapies and big data-driven cancer treatment. While highlighting topic areas that include cancer prevention, cancer therapeutics, and cancer treatments through the lenses of technology, medicine/drugs, and alternate therapies, this book is ideally intended for oncologists, radiation oncologists, surgical oncologists, and cancer biologists, along with practitioners, stakeholders, researchers, academicians, and students who are interested in understanding the most fundamental aspects of cancer and the available therapeutic opportunities.

The Microwave Processing of Foods Book

The Microwave Processing of Foods


  • Author : Marc Regier
  • Publisher : Woodhead Publishing
  • Release Date : 2016-11-01
  • Genre: Technology & Engineering
  • Pages : 484
  • ISBN 10 : 9780081005316

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The Microwave Processing of Foods Excerpt :

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

Rheological Methods in Food Process Engineering Book
Score: 5
From 2 Ratings

Rheological Methods in Food Process Engineering


  • Author : James Freeman Steffe
  • Publisher : Freeman Press
  • Release Date : 1996-01-01
  • Genre: Food
  • Pages : 418
  • ISBN 10 : 9780963203618

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Rheological Methods in Food Process Engineering Excerpt :

Introduction to rheology. Tube viscometry. Rotational viscometry. Extensional flow. Viscoelasticity.

Gluten free Bread Technology Book

Gluten free Bread Technology


  • Author : Shabir Ahmad Mir
  • Publisher : Springer Nature
  • Release Date : 2021-10-08
  • Genre: Technology & Engineering
  • Pages : 280
  • ISBN 10 : 9783030738983

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Gluten free Bread Technology Excerpt :

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process. Gluten-Free Bread Technology provides an overview of all fundamental issues and key factors associated with gluten-free bread technology, with the emphasis on the most recent findings on the subject. The promising results of the reviewed studies indicate that the gluten-free breads developed possess similar or better sensory attributes than those of control formulations, and some are even comparable to their wheat gluten-based counterparts. Chapters of this book focus on the role of additives, dough handling, and the physical, structural, sensory and nutritional properties of the gluten-free bread. The science of gluten intolerance is explained as well. With all relevant literature gathered and summarized in one place, this text will be an essential resource for both food scientists and industry professionals pursuing gluten-free formulations.​

Advances in Rheology Book

Advances in Rheology


  • Author : Baltasar Mena
  • Publisher : Unknown
  • Release Date : 1984
  • Genre: Fluids
  • Pages : 634
  • ISBN 10 : OSU:32435056713498

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Advances in Rheology Excerpt :

Characterization of Food Book

Characterization of Food


  • Author : Anilkumar G. Gaonkar
  • Publisher : Elsevier
  • Release Date : 1995-09-27
  • Genre: Technology & Engineering
  • Pages : 450
  • ISBN 10 : 0080528945

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Characterization of Food Excerpt :

Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included. This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.

Advances in Rheology Research Book

Advances in Rheology Research


  • Author : María Dolores Torres Pérez
  • Publisher : Unknown
  • Release Date : 2017-12
  • Genre: Rheology
  • Pages : 347
  • ISBN 10 : 1536128759

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Advances in Rheology Research Excerpt :

Advances in Rheology Research has been divided into fourteen chapters. The renowned authors of this volume discuss current advances in rheology research for different application fields, covering theoretical and experimental scientific contributions. The fourteen chapters include discussions on a wide range of outstanding rheological issues such as rheology and 3D printing; rheological characterisation of injection grouts using rotational rheometry; analysis of rheological properties of 100% liquid CO2 based gel fracturing fluid; rheology applied to food product design; miscibility and viscoelastic properties of poly(styrene-co-acrylonitrile) blends; rheology of honey; unusual nonlinear rheological behaviour of branched polymers: multiple overshoots in stress growth, experiments and theory; viscosity and viscoelasticity of baby foods; rheology as an instrument for food development; using the Laplace transform in rheology kinetic modeling; design of vibration absorbers using the rheological properties of viscoelastic materials; a viscoelastic fluid due to a non-linear accelerating elastic sheet; an MHD boundary layer viscoelastic fluid flow over a stretching sheet in a porous medium; and thermal radiation effect on fully developed laminar mixed convection flow in a vertical porous stratum by using a differential transform method. All of the above chapters are intended to contribute the improvement understanding of the rheological characterization and performance in numerous application fields from the food to the non-food industries.

Handbook of Farm  Dairy and Food Machinery Engineering Book

Handbook of Farm Dairy and Food Machinery Engineering


  • Author : Myer Kutz
  • Publisher : Academic Press
  • Release Date : 2019-06-15
  • Genre: Technology & Engineering
  • Pages : 806
  • ISBN 10 : 9780128148044

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Handbook of Farm Dairy and Food Machinery Engineering Excerpt :

Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts. Describes the latest breakthroughs in food production machinery Features new chapters on engineering properties of food materials, UAS applications, and microwave processing of foods Provides efficient access to fundamental information and presents real-world applications Includes design of machinery and facilities as well as theoretical bases for determining and predicting behavior of foods as they are handled and processed

Advances in Rheology    Applications Book
Score: 5
From 1 Ratings

Advances in Rheology Applications


  • Author : Baltasar Mena
  • Publisher : Unknown
  • Release Date : 1984
  • Genre: Rheology
  • Pages : 680
  • ISBN 10 : UOM:39015009810444

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Advances in Rheology Applications Excerpt :