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Rheology and Texture in Food Quality

Rheology and Texture in Food Quality PDF Author: John M. DeMan
Publisher: Westport, Conn. : AVI Publishing Company
ISBN: 9780870551970
Category : Aliments - Texture
Languages : en
Pages : 588

Book Description
Mechanical properties of food. Microstructure of food and its relation to texture. Instrumental measurement of food texture. Applications of instrumetns for measurement. Interpretation of force curve from instrumental measurements. texture of fruits and vegetables. Texture of dough, pasta and fat products. The tectural characterisitics of dairy products., of meat and its measurement. Starch texture. Rheology of chocolate. Engineerig food texture. Textural characteristics of food emulsions. functions of emulsifiers in relation to food texture. Sensory measurement of food texture. The textural profile. Physhophysical relations in texture.
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