Cheese Rheology and Texture
Autor Sundaram Gunasekaran, M. Mehmet Aken Limba Engleză Hardback – 23 dec 2002
This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then it presents uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and the nonlinear viscoelasticity of cheeses. The book focuses on mechanics in its examination of cheese texture, while it emphasizes measurement methods in its discussion of cheese meltability and stretchability. Finally it addresses the effects of various factors, such as the properties of milk, cheesemaking procedures, and post-manufacturing processes, on the functional properties of cheese.
Summarizing the vast literature available on the subject, Cheese Rheology and Texture helps those in the dairy industry and in academia choose the proper technique to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.
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Specificații
ISBN-13: 9781587160219
ISBN-10: 1587160218
Pagini: 456
Ilustrații: 265 b/w images, 84 tables, 25 halftones and 195 equations
Dimensiuni: 156 x 234 x 29 mm
Greutate: 1 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
ISBN-10: 1587160218
Pagini: 456
Ilustrații: 265 b/w images, 84 tables, 25 halftones and 195 equations
Dimensiuni: 156 x 234 x 29 mm
Greutate: 1 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Public țintă
ProfessionalCuprins
Cheesemaking - An Overview. Fundamental Rheological Methods. Uniaxial Testing of Cheese. Fracture Properties of Cheese. Linear Viscoelasticity of Cheese. Nonlinear Viscoelasticity of Cheese. Cheese Texture. Measuring Cheese Melt and Flow Properties. Measuring Cheese Stretchability. Factors Affecting Functional Properties of Cheese.
Recenzii
"This book, published in 2003, comprehensively reviews the theory and application of rheology to the study of cheese. …This book will be of value to postgraduate students and research scientist with interests in cheese and texture development, functionality of cheese and analysis of the rheological properties of cheese. Food technologists, including research and development (R&D) staff in the cheese industry, will find this book an excellent source of information."
-International Journal of Dairy Technology
Promo Copy
-International Journal of Dairy Technology
Promo Copy
Notă biografică
M. Mehmet Ak, Sundaram Gunasekaran
Descriere
Because prepared foods, which often contain cheese, are regularly subjected to heating before consumption, the texture and flow behavior of cheese is an important consideration for food processors. Cheese Rheology and Texture brings together the essential information on cheese properties with a focus on techniques. This reference will help professionals in the dairy industry and in academia choose the proper technique to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.