MARC details
| 000 -LEADER |
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| fixed length control field |
03945nam a22005175i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
978-1-4614-9230-6 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20160302172339.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
131118s2014 xxu| s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781461492306 |
| -- |
978-1-4614-9230-6 |
| 024 7# - OTHER STANDARD IDENTIFIER |
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| Standard number or code |
10.1007/978-1-4614-9230-6 |
| Source of number or code |
doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TP248.65.F66 |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
TDCT |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
TEC012000 |
| Source |
bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.3 |
| Edition number |
23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
664 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Rao, M. Anandha. |
| Relator term |
author. |
| 245 10 - TITLE STATEMENT |
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| Title |
Rheology of Fluid, Semisolid, and Solid Foods |
| Medium |
[electronic resource] : |
| Remainder of title |
Principles and Applications / |
| Statement of responsibility, etc. |
by M. Anandha Rao. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
3rd ed. 2014. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
Boston, MA : |
| Name of producer, publisher, distributor, manufacturer |
Springer US : |
| -- |
Imprint: Springer, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2014. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
XIII, 461 p. 202 illus., 1 illus. in color. |
| Other physical details |
online resource. |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| File type |
text file |
| Encoding format |
PDF |
| Source |
rda |
| 490 1# - SERIES STATEMENT |
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| Series statement |
Food Engineering Series, |
| International Standard Serial Number |
1571-0297 |
| 505 0# - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Introduction: Food Rheology and Structure -- Flow and Functional Models for Rheological Properties of Fluid Foods -- Measurement of Flow and Viscoelastic Properties -- Rheology of Food Gum and Starch Dispersions -- Rheological Behavior of Processed Fluid and Semisolid Foods -- Rheological Behavior of Food Gels -- Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing -- Application of Rheology to Fluid Food Handling and Processing. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
This revised third edition�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 About the Author M. A. "Andy" Rao is Professor Emeritus of Food Engineering at Cornell University. He received the Life Achievement Award of the International Association of Engineering and Food in 2011; the Scott Blair Award for Excellence in Rheology from the American Association of Cereal Chemists; the Distinguished Food Engineering Award from the American Society of Agricultural Engineers; and was 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, which is a standard measurement tool used by the food industry today. He has actively supported and promoted food engineering through cooperative professional teaching and research activities in Brazil, India, Mexico, New Zealand, Portugal, and Thailand. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Chemistry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Biotechnology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Food |
| General subdivision |
Biotechnology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Mechanics. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Mechanics, Applied. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Chemistry. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Food Science. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Biotechnology. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Theoretical and Applied Mechanics. |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY |
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| Title |
Springer eBooks |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Printed edition: |
| International Standard Book Number |
9781461492290 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| Uniform title |
Food Engineering Series, |
| International Standard Serial Number |
1571-0297 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="http://dx.doi.org/10.1007/978-1-4614-9230-6">http://dx.doi.org/10.1007/978-1-4614-9230-6</a> |
| 912 ## - |
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ZDB-2-CMS |
