Cover -- Title Page -- Copyright -- Contents -- List of Contributors -- Preface -- Chapter 1 Thermal and Relaxation Properties of Food and Biopolymers with Emphasis on Water -- 1.1 Introduction -- 1.2 Glass Transition and Relaxation Dynamics of Sugar Solutions and Sugar-Rich Foo…
by Rizvi, S. S. H., Rao, M. A., Ahmed, Jasim, Datta, Ashim K.
by Rao, M. A., Ahmed, Jasim, Datta, Ashim K., Rizvi, Syed S. H.
"Preface We are pleased to present the fourth edition of Engineering Properties of Foods. During the last few years, food structure/micro-structure has remained a subject of research interest. Furthermore, significant developments have taken place in the area of high-pressure pr…
by Rao, M. A., Ahmed, Jasim, Datta, Ashim K., Rizvi, Syed S. H.
Advances in Food Rheology and Its 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 cons…
"This book presents in-depth and state-of-the-art coverage of the measurement and application of food rheology as a critical tool for food companies when characterizing ingredients and final products and predicting their performance and consumer acceptance"
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…
