000			03945nam a22005175i 4500
001			978-1-4614-9230-6
003			DE-He213
005			20160302172339.0
007			cr nn 008mamaa
008			131118s2014 xxu| s |||| 0|eng d
020			_a9781461492306 _9978-1-4614-9230-6
024	7		_a10.1007/978-1-4614-9230-6 _2doi
050		4	_aTP248.65.F66
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aRao, M. Anandha. _eauthor.
245	1	0	_aRheology of Fluid, Semisolid, and Solid Foods _h[electronic resource] : _bPrinciples and Applications / _cby M. Anandha Rao.
250			_a3rd ed. 2014.
264		1	_aBoston, MA : _bSpringer US : _bImprint: Springer, _c2014.
300			_aXIII, 461 p. 202 illus., 1 illus. in color. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Engineering Series, _x1571-0297
505	0		_aIntroduction: 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			_aThis 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	_aChemistry.
650		0	_aBiotechnology.
650		0	_aFood _xBiotechnology.
650		0	_aMechanics.
650		0	_aMechanics, Applied.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
650	2	4	_aBiotechnology.
650	2	4	_aTheoretical and Applied Mechanics.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9781461492290
830		0	_aFood Engineering Series, _x1571-0297
856	4	0	_uhttp://dx.doi.org/10.1007/978-1-4614-9230-6
912			_aZDB-2-CMS
999			_c205159 _d205159