This book introduces students and scientists to the study of how non-solid foods flow, either in or before the final product form, and the factors that influence viscosity. It covers a functional model for rheological properties of fluid foods, measuring flow and viscoelastic pr…
The second edition of Rheology of Fluid and Semisolid Foods: Principles and Application, examines the concepts needed to characterize rheological behavior of fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods, and structu…
Food and beverage labels often specify a product's geographical origin, species, variety and method of production. These claims can significantly influence an item's economic value, but their verification is not always straightforward. New analytical approaches for verifying the…
This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.
"Tyler Florence set up his Test Kitchen to find and share the best ways to make his fans' favorite dishes, classics like meatloaf, fried chicken, and cheesecake. But along the way, he and his team had so much fun that they didn't stop at tweaking these recipes--they utterly rein…
Electronic noses and tongues in food science
Electronic noses and tongues in food science
"Electronic Nose and Tongue in Food Science describes the electronic products of advanced chemical and physical sciences combined with intuitive integration of microprocessors, advanced bioinformatics and statistics. These include, for example, voltammetric, bio-electronic, piez…