Download Advances In Food Rheology And Its Applications Book PDF

Download full Advances In Food Rheology And Its Applications books PDF, EPUB, Tuebl, Textbook, Mobi or read online Advances In Food Rheology And Its Applications anytime and anywhere on any device. Get free access to the library by create an account, fast download and ads free. We cannot guarantee that every book is in the library.

Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications
  • Author : Jasim Ahmed,Pawel Ptaszek,Santanu Basu
  • Publisher :Unknown
  • Release Date :2016-09-13
  • Total pages :528
  • ISBN : 9780081004326
GET BOOK HERE

Summary : 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 consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Rheological Methods in Food Process Engineering

Rheological Methods in Food Process Engineering
  • Author : James Freeman Steffe
  • Publisher :Unknown
  • Release Date :1996-01-01
  • Total pages :418
  • ISBN : 9780963203618
GET BOOK HERE

Summary : Introduction to rheology. Tube viscometry. Rotational viscometry. Extensional flow. Viscoelasticity.

Dairy Processing: Advanced Research to Applications

Dairy Processing: Advanced Research to Applications
  • Author : Jagrani Minj,Aparna Sudhakaran V,Anuradha Kumari
  • Publisher :Unknown
  • Release Date :2020-04-10
  • Total pages :350
  • ISBN : 9789811526084
GET BOOK HERE

Summary : This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

Science and Technology of Fibers in Food Systems

Science and Technology of Fibers in Food Systems
  • Author : Jorge Welti-Chanes,Sergio O. Serna-Saldívar,Osvaldo Campanella,Viridiana Tejada-Ortigoza
  • Publisher :Unknown
  • Release Date :2020-04-15
  • Total pages :468
  • ISBN : 9783030386542
GET BOOK HERE

Summary : This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer. The book focuses on traditional and new fiber rich sources, incorporating an integrated approach in terms of the technological and engineering processes used to obtain and incorporate them in traditional foods, plus their characterization, extraction and modification. The study of processing conditions including the chemical, physical and enzymatic processes of fiber extraction and modification are also covered, including traditional and emerging processing technologies, plus the application of fibers in the development of new products and processes. Science and Technology of Fibers in Food Systems integrates knowledge of fibers from their basic structural and property aspects and the applications of these ingredients to extraction process analysis, modification and feasibility for use at the industry level. The chapters incorporate the physiological aspects related to the consumption of fiber for prevention of serious diseases.

Handbook of Research on Advancements in Cancer Therapeutics

Handbook of Research on Advancements in Cancer Therapeutics
  • Author : Kumar, Sumit,Rizvi, Moshahid Alam,Verma, Saurabh
  • Publisher :Unknown
  • Release Date :2020-11-27
  • Total pages :913
  • ISBN : 9781799865315
GET BOOK HERE

Summary : The complexity of cancer demands an integrated approach from both a cancer biology standpoint and a pharmaceutical basis to understand the different anticancer modalities. Current research has been focused on conventional and newer anticancer modalities, recent discoveries in cancer research, and also the advancements in cancer treatment. There is a current need for more research on the advances in cancer therapeutics that bridge the gap between basic research (pharmaceutical drug development processes, regulatory issues, and translational experimentation) and clinical application. Recent promising discoveries such as immunotherapies, promising therapies undergoing clinical trials, synthetic lethality, carbon beam radiation, and other exciting targeted therapies are being studied to improve and advance the studies of modern cancer treatment. The Handbook of Research on Advancements in Cancer Therapeutics serves as a comprehensive guide in modern cancer treatment by combining and merging the knowledge from both cancer biology and the pharmacology of anticancer modalities. The chapters come from multi-disciplinary backgrounds, including scientists and clinicians from both academia and various industries, to discuss nascent personalized therapies and big data-driven cancer treatment. While highlighting topic areas that include cancer prevention, cancer therapeutics, and cancer treatments through the lenses of technology, medicine/drugs, and alternate therapies, this book is ideally intended for oncologists, radiation oncologists, surgical oncologists, and cancer biologists, along with practitioners, stakeholders, researchers, academicians, and students who are interested in understanding the most fundamental aspects of cancer and the available therapeutic opportunities.

Advances in Rheology Research

Advances in Rheology Research
  • Author : María Dolores Torres Pérez
  • Publisher :Unknown
  • Release Date :2017-12
  • Total pages :347
  • ISBN : 1536128759
GET BOOK HERE

Summary : Advances in Rheology Research has been divided into fourteen chapters. The renowned authors of this volume discuss current advances in rheology research for different application fields, covering theoretical and experimental scientific contributions. The fourteen chapters include discussions on a wide range of outstanding rheological issues such as rheology and 3D printing; rheological characterisation of injection grouts using rotational rheometry; analysis of rheological properties of 100% liquid CO2 based gel fracturing fluid; rheology applied to food product design; miscibility and viscoelastic properties of poly(styrene-co-acrylonitrile) blends; rheology of honey; unusual nonlinear rheological behaviour of branched polymers: multiple overshoots in stress growth, experiments and theory; viscosity and viscoelasticity of baby foods; rheology as an instrument for food development; using the Laplace transform in rheology kinetic modeling; design of vibration absorbers using the rheological properties of viscoelastic materials; a viscoelastic fluid due to a non-linear accelerating elastic sheet; an MHD boundary layer viscoelastic fluid flow over a stretching sheet in a porous medium; and thermal radiation effect on fully developed laminar mixed convection flow in a vertical porous stratum by using a differential transform method. All of the above chapters are intended to contribute the improvement understanding of the rheological characterization and performance in numerous application fields from the food to the non-food industries.

Characterization of Food

Characterization of Food
  • Author : Anilkumar G. Gaonkar
  • Publisher :Unknown
  • Release Date :1995-09-27
  • Total pages :450
  • ISBN : 0080528945
GET BOOK HERE

Summary : Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included. This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2017-03-17
  • Total pages :330
  • ISBN : 9780128119174
GET BOOK HERE

Summary : Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Advances in Food Extrusion Technology

Advances in Food Extrusion Technology
  • Author : Medeni Maskan,Aylin Altan
  • Publisher :Unknown
  • Release Date :2016-04-19
  • Total pages :412
  • ISBN : 9781439815212
GET BOOK HERE

Summary : A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t

Advances in Food Process Engineering Research and Applications

Advances in Food Process Engineering Research and Applications
  • Author : Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos
  • Publisher :Unknown
  • Release Date :2013-10-21
  • Total pages :677
  • ISBN : 9781461479062
GET BOOK HERE

Summary : This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

Novel Food Processing

Novel Food Processing
  • Author : Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye
  • Publisher :Unknown
  • Release Date :2016-04-19
  • Total pages :510
  • ISBN : 142007122X
GET BOOK HERE

Summary : Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function. New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.

Technologies for Value Addition in Food Products and Processes

Technologies for Value Addition in Food Products and Processes
  • Author : Sankar Chandra Deka,Dibyakanta Seth,Nishant Rachayya Swami Hulle
  • Publisher :Unknown
  • Release Date :2019-11-13
  • Total pages :386
  • ISBN : 9780429515996
GET BOOK HERE

Summary : The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food processing that work to enrich or maintain nutritional value of food products, including such applications as non-thermal plasma, refractance window drying, extrusion, enzyme immobilization, and dry fractionation. Dry fractionation, in particular, has emerged as a sustainable alternative to wet processes in last three decades for producing protein concentrates from legumes. Several chapters on fish processing cover both traditional knowledge and advances in fish processing technologies. A chapter on bioethanol production discusses the past and present status of the industry, focusing on economic feasibility and environmental viability. A chapter also discusses traditional fermentation process and nutritional aspects of ethnic foods followed by the Rabha-Hasong, Mishing and Karbi communities of Assam, India. With the contribution from experts in their respective fields, this volume provides new information on novel food processing technologies.

Food Texture and Viscosity: Concept and Measurement

Food Texture and Viscosity: Concept and Measurement
  • Author : Malcolm C. Bourne
  • Publisher :Unknown
  • Release Date :2014-06-28
  • Total pages :340
  • ISBN : 9780323162593
GET BOOK HERE

Summary : Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.

Advances in Experimental and Computational Rheology

Advances in Experimental and Computational Rheology
  • Author : Maria Teresa Cidade,João Miguel Nóbrega
  • Publisher :Unknown
  • Release Date :2019-08-05
  • Total pages :224
  • ISBN : 9783039213337
GET BOOK HERE

Summary : This book is a printed edition of the Special Issue Advances in Experimental and Computational Rheology that was published in Fluids

Novel Approaches of Nanotechnology in Food

Novel Approaches of Nanotechnology in Food
  • Author : Alexandru Grumezescu
  • Publisher :Unknown
  • Release Date :2016-05-13
  • Total pages :772
  • ISBN : 9780128043790
GET BOOK HERE

Summary : Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies. Provides worldwide research applications of nanomaterials and nanotechnology useful in food research Presents analytical methods for enzyme immobilization onto magnetic nanoparticles Includes strategies of behavior and structure function to increase application enhancement and control Discusses nanomaterial regulations and for consumer protection awareness

Starches for Food Application

Starches for Food Application
  • Author : Maria Teresa Pedrosa Silva Clerici,Marcio Schmiele
  • Publisher :Unknown
  • Release Date :2018-10-29
  • Total pages :460
  • ISBN : 9780128134344
GET BOOK HERE

Summary : Starches for Food Application: Chemical, Technological and Health Properties examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers starch identification and evaluation methods, along with production methodologies for food application, new sources of starch, modified starches for food application, and the relationship between starch, nutrition and health. Covers all aspects of starch in relation to foods, i.e., from the production and modification of starch, to the function and application of starch in food Offers a practical reference guide that compiles information on new sources of starch in food, starch application, modification and new starches for health benefits Brings scientific, technological and nutritional knowledge of starch for food applications to bridge the gap between health and environment

Trends in Food Engineering

Trends in Food Engineering
  • Author : Jorge E. Lozano,Cristina Anon,Gustavo V. Barbosa-Canovas,Efren Parada-Arias
  • Publisher :Unknown
  • Release Date :2000-06-07
  • Total pages :347
  • ISBN : 1566769914
GET BOOK HERE

Summary : Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.

Non-Newtonian Flow and Applied Rheology

Non-Newtonian Flow and Applied Rheology
  • Author : R. P. Chhabra,J.F. Richardson
  • Publisher :Unknown
  • Release Date :2011-04-08
  • Total pages :536
  • ISBN : 9780080564937
GET BOOK HERE

Summary : This book bridges the gap between the theoretical work of the rheologist, and the practical needs of those who have to design and operate the systems in which these materials are handled or processed. It is an established and important reference for senior level mechanical engineers, chemical and process engineers, as well as any engineer or scientist who needs to study or work with these fluids, including pharmaceutical engineers, mineral processing engineers, medical researchers, water and civil engineers. This new edition covers a considerably broader range of topics than its predecessor, including computational fluid dynamics modelling techniques, liquid/solid flows and applications to areas such as food processing, among others. * Written by two of the world's leading experts, this is the only dedicated non-Newtonian flow reference in print. * Since first publication significant advances have been made in almost all areas covered in this book, which are incorporated in the new edition, including developments in CFD and computational techniques, velocity profiles in pipes, liquid/solid flows and applications to food processing, and new heat/mass transfer methods and models. * Covers both basic rheology and the fluid mechanics of NN fluids ? a truly self-contained reference for anyone studying or working with the processing and handling of fluids

Impact of Nanoscience in the Food Industry

Impact of Nanoscience in the Food Industry
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher :Unknown
  • Release Date :2018-01-20
  • Total pages :484
  • ISBN : 9780128114933
GET BOOK HERE

Summary : The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products. Nanotechnology enables the development of tailored food ingredients and structures to replace products that are difficult to obtain. The book discusses how specialized nano-preservatives, sensors and food degradation and contamination detectors were developed and how they can be introduced in food products without degrading quality or properties of the final product. A valuable resource for food engineering researchers and students alike. Identifies common nanomaterials used in food preservation and food packaging Provides industrial applications to increase food production Describes analytical methods for assessing food safety Identifies how nanoscience advances allow for new developments in functional foods and nutraceuticals Discusses safety concerns, regulations and restricted use of nanomaterials in food bioengineering

Innovative Food Science and Emerging Technologies

Innovative Food Science and Emerging Technologies
  • Author : Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal
  • Publisher :Unknown
  • Release Date :2018-09-03
  • Total pages :620
  • ISBN : 9781351360265
GET BOOK HERE

Summary : This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more.

Advances in Food Research

Advances in Food Research
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1971-10-29
  • Total pages :365
  • ISBN : 0080567649
GET BOOK HERE

Summary : Advances in Food Research