{"product_id":"9781405199780","title":"Practical Food Rheology: An Interpretive Approach","description":"\u003ch1\u003ePractical Food Rheology\u003c\/h1\u003e\u003ch2\u003eAn Interpretive Approach\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eContributors:\u003c\/strong\u003e Norton, Ian T.; Spyropoulos, Fotios; Cox, Philip\u003c\/p\u003e\u003cp\u003eRheology 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.  \u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e \u003cp\u003eThe 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. \u003c\/p\u003e \u003cp\u003e\u003cb\u003eKey features:\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eA uniquely practical approach to the often difficult science of food rheology\u003c\/li\u003e \u003cli\u003eIncludes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist\u003c\/li\u003e \u003cli\u003eCan be used as a teaching aid on academic or industry-based courses \u003c\/li\u003e \u003c\/ul\u003e\u003ch3\u003eBook Details\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublisher:\u003c\/strong\u003e Wiley-Blackwell\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e 2011-02-21\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardcover\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eISBN-13:\u003c\/strong\u003e 9781405199780\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePages:\u003c\/strong\u003e 280\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":44377902612620,"sku":"9781405199780","price":242.06,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781405199780.jpg?v=1768917583","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781405199780","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}