Woodhead Publishing Advances in Food Rheology and Applications

Advances in Food Rheology and Its Applications provides a detailed look at the latest developments in measuring and applying food rheology. This essential resource serves as a guide for food companies looking to characterize ingredients and final products more effectively. By understanding rheology, professionals can better predict product performance and how consumers will accept a food item. The book is organized into two main focuses to provide a comprehensive learning experience. It covers the relationship between food microstructure and rheology, as well as the use of tribology in studying oral processing. Readers will also find information on large amplitude oscillatory shear (LAOS) measurement and Fourier-transform techniques. This text is a valuable addition to the Woodhead Publishing Series in Food Science, Technology and Nutrition, designed for those working in industrial chemistry and food science.