Rheology and Fracture Mechanics of Foods - Image 1

£98.21

CRC Press Rheology and Fracture Mechanics of Foods

Name: Rheology and Fracture Mechanics of Foods
Brand: CRC Press
Price: 98.21 GBP
Availability: InStock

Chemistry

It has never been this cheap. We have no record of a lower price.

£98 today · cheaper than every other day in the last 3 months

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 54 days · 54 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 54 days • 1 price levels

Days at Price

Price Analysis

Most common price: £98 (54 days, 100.0%)

Price range: £98 - £98

Price levels: 1 different prices over 54 days

Description

The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of rheology and fracture mechanics is essential. Focusing on basic principles, Rheology and Fracture Mechanics of Foods examines how rheological and fracture behavior in food relates to product structure. Divided into three parts, the book reviews basic concepts and emphasizes aspects relevant for studying food products, raw materials, and intermediate products. It then introduces measuring methods and the equipment used for studying mechanical properties of food products, highlighting tests that deliver reproducible and interpretable data. The final part investigates the relation between rheological and fracture behavior of matter and physical structure at the relevant molecular, mesoscopic, and macroscopic length scales. In addition to the basics of rheology and fracture mechanics, the book explores the relationship between measured mechanical properties and the structure of the different types of food and how they may determine texture perception. Containing practical examples of the relationship between food structure, mechanical properties, and sensory characteristics, this book provides an overview of these points for food science and food engineering students at the BSc / MSc level and people working in food research and development.

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1439827036
Category: Books > Subjects > Science, Nature & Maths > Chemistry
Domain: Amazon UK
Release Date: 05 September 2013
Listed Since: 02 August 2010

Barcode

No barcode data available

CRC Press Rheology and Fracture Mechanics of Foods

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Woodhead Publishing Advances in Food Rheology and Applications

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

Texture in Food

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

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

Introduction to the Physical Chemistry of Foods

Food Structure and Functionality

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

Food Processing and Engineering Topics (Food Science and Technology)

Food Materials Science: Principles and Practice (Food Engineering Series)

Food Microstructures: Microscopy, Measurement and Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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

Understanding and controlling the microstructure of complex foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Handbook of Food Engineering Practice

Woodhead Publishing Food Microstructure and Quality Book

Advances in Rheology Research

Food Physics: Physical Properties - Measurement and Applications

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

Food Texture: Instrumental and Sensory Measurement: 22 (Food Science and Technology)

Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications (Food Engineering Series)

Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications (Food Engineering Series)

Physical Chemistry of Foods (Food Science and Technology)

Springer - New Physico-Chemical Techniques for Food Systems

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