Practical Food Rheology: An Interpretive Approach (Food Science and Technology) - Image 1

£154.90

Wiley-Blackwell Practical Food Rheology: An Interpretive Approach (Food Science and Technology)

Name: Practical Food Rheology: An Interpretive Approach (Food Science and Technology)
Brand: Wiley-Blackwell
Price: 154.9 GBP
Availability: InStock

Industrial Chemistry

Same price for 7 weeks. Today is much like next week.

£155 for 51 days straight · last change was Dec 2025

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 592 days • 592 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 592 days • 4 price ranges

Days at Price

Current Price

Price Analysis

Most common range: £208-225 (266 days, 44.9%)

Price range: £140 - £225

Price levels: 4 price ranges over 592 days

Description

Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses

Product Specifications

Brand: Wiley-Blackwell
Format: hardcover
ASIN: 1405199784
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 14 January 2011
Listed Since: 27 March 2009

Barcode

No barcode data available

Wiley-Blackwell Practical Food Rheology: An Interpretive Approach (Food Science and Technology)

Same price for 7 weeks. Today is much like next week.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Rheometry of Pastes, Suspensions, and Granular Materials: Applications in Industry and Environment

Rheology and Fracture Mechanics of Foods

Advances in Rheology Research

Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications

Food Colloids, Biopolymers and Materials: Volume 284 (Special Publications)

Rheology of Biological Soft Matter: Fundamentals and Applications (Soft and Biological Matter)

Advances in Food Rheology and Its Applications: Development in Food Rheology

Introduction to the Physical Chemistry of Foods

Food Processing and Engineering Topics (Food Science and Technology)

Understanding Rheology (Topics in Chemical Engineering)

Rheology: Concepts, Methods, and Applications

An Introduction to the Physical Chemistry of Food (Food Science Text Series)

AN INTRODUCTION TO RHEOLOGY PAPERBACK

An Introduction to Rheology (Volume 3) (Rheology Series, Volume 3)

Non-Newtonian Flow & Applied Rheology: Engineering Applications (Butterworth-Heinemann/IChemE)

Non-Newtonian Flow: Fundamentals and Engineering Applications

Techniques in Rheological Measurement

Rheology. Concepts, Methods, and Applications

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences Volume 2 (Woodhead Publishing: Food Science, Technology and Nutrition)

Engineering Aspects of Food Emulsification and Homogenization (Contemporary Food Engineering)

Rheology of Particulate Dispersions and Composites: 136 (Surfactant Science)

Food Structure and Functionality

Applied Polymer Rheology: Polymeric Fluids with Industrial Applications

Wiley-Blackwell Practical Food Rheology: An Interpretive Approach (Food Science and Technology)

Same price for 7 weeks. Today is much like next week.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Rheometry of Pastes, Suspensions, and Granular Materials: Applications in Industry and Environment

Rheology and Fracture Mechanics of Foods

Advances in Rheology Research

Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications

Food Colloids, Biopolymers and Materials: Volume 284 (Special Publications)

Rheology of Biological Soft Matter: Fundamentals and Applications (Soft and Biological Matter)

Advances in Food Rheology and Its Applications: Development in Food Rheology

Introduction to the Physical Chemistry of Foods

Food Processing and Engineering Topics (Food Science and Technology)

Understanding Rheology (Topics in Chemical Engineering)

Rheology: Concepts, Methods, and Applications

An Introduction to the Physical Chemistry of Food (Food Science Text Series)

AN INTRODUCTION TO RHEOLOGY *PAPERBACK*

An Introduction to Rheology (Volume 3) (Rheology Series, Volume 3)

Non-Newtonian Flow & Applied Rheology: Engineering Applications (Butterworth-Heinemann/IChemE)

Non-Newtonian Flow: Fundamentals and Engineering Applications

Techniques in Rheological Measurement

Rheology. Concepts, Methods, and Applications

Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)

Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences Volume 2 (Woodhead Publishing: Food Science, Technology and Nutrition)

Engineering Aspects of Food Emulsification and Homogenization (Contemporary Food Engineering)

Rheology of Particulate Dispersions and Composites: 136 (Surfactant Science)

Food Structure and Functionality

Applied Polymer Rheology: Polymeric Fluids with Industrial Applications

AN INTRODUCTION TO RHEOLOGY PAPERBACK