Rheology and Fracture Mechanics of Foods
INTRODUCTION Rheology and fracture mechanics in food science and technology PHENOMENOLOGY Basic Notions Rheological quantities, types of deformation Descriptive rheology Yielding and fracture behaviour EXPERIMENTAL EVALUATION Introduction Measuring methods Measuring apparatus RELATION BETWEEN STRUCT...
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Hoboken
CRC Press
2013
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| Online-Zugang: | lizenzpflichtig |
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| Zusammenfassung: | INTRODUCTION Rheology and fracture mechanics in food science and technology PHENOMENOLOGY Basic Notions Rheological quantities, types of deformation Descriptive rheology Yielding and fracture behaviour EXPERIMENTAL EVALUATION Introduction Measuring methods Measuring apparatus RELATION BETWEEN STRUCTURE and MECHANICAL PROPERTIES General aspects Dispersions Dilute dispersions Macromolecular solutions Gels Filled gels Solids Foam / Sponge structures Wet cellular materials. |
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| Beschreibung: | Print version record |
| Beschreibung: | 1 online resource (358 pages) |
| ISBN: | 9781439897973 1439897972 |