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230808 ||| eng |
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|a 9781439897973
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|a TX531 .V45 2015
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| 100 |
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|a Vliet, Ton van
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| 245 |
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|a Rheology and Fracture Mechanics of Foods
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| 260 |
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|a Hoboken
|b CRC Press
|c 2013
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| 300 |
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|a 358 pages
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|a Chapter 14: Composite Food ProductsChapter 15: Gel-Like Close Packed Materials; Chapter 16: Cellular Materials; Chapter 17: Hard Solids; Chapter 18: Texture Perception; Appendix A: List of Frequently Used Symbols; Appendix B: SI Units Used; Appendix C: Derivation of Equations 7.32 and 7.33 Using Complex Notations; Back Cover
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|a Front Cover; Contents; Preface; Acknowledgments; Author; Chapter 1: Rheology and Fracture Mechanics in Food Science and Technology; Chapter 2: Basic Notions; Chapter 3: Rheological Quantities, Types of Deformation; Chapter 4: Descriptive Rheology; Chapter 5: Fracture and Yielding Behavior; Chapter 6: Selection of Instrumental Method; Chapter 7: Measuring Methods; Chapter 8: Measuring Apparatus; Chapter 9: General Aspects; Chapter 10: Viscosity of Dispersions of Particles; Chapter 11: Viscosity of Macromolecular Solutions; Chapter 12: Solids and Solid-Like Materials; Chapter 13: Gels
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|a Aliments / Texture
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|a Rheology / http://id.loc.gov/authorities/subjects/sh85113619
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|a Rheology / fast
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|a Food / Composition / http://id.loc.gov/authorities/subjects/sh85050191
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|a Food texture / fast
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|a Food texture / http://id.loc.gov/authorities/subjects/sh85050345
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|a Rhéologie
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|a TECHNOLOGY & ENGINEERING / Food Science / bisacsh
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|a Food / Composition / fast
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|a eng
|2 ISO 639-2
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| 989 |
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|b OREILLY
|a O'Reilly
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| 015 |
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|a GBB7C6800
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| 776 |
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|z 1439897972
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|z 9781439897973
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|u https://learning.oreilly.com/library/view/~/9781439827031/?ar
|x Verlag
|3 Volltext
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|a 664.07
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|a 500
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|a 620
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|a 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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