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.
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