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標(biāo)題: Titlebook: Rheology of Fluid and Semisolid Foods: Principles and Applications; M. Anandha Rao Book 20072nd edition Springer-Verlag US 2007 amines.foo [打印本頁]

作者: 劉興旺    時間: 2025-3-21 17:33
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作者: BRAWL    時間: 2025-3-21 22:56
Flow and Functional Models for Rheological Properties of Fluid Foods,ear diagram, and that provides a convenient and concise manner of describing the data. Occasionally, such as for the viscosity versus temperature data during starch gelatinization, more than one equation may be necessary to describe the rheological data. In addition to mathematical convenience, it i
作者: Dissonance    時間: 2025-3-22 02:44

作者: 琺瑯    時間: 2025-3-22 05:16
Rheological Behavior of Processed Fluid and Semisolid Foods,ition of the foods on their rheological behavior will be emphasized. In addition, literature values of data on several foods, many of which are discussed here and some that are not discussed, are given at the end of this chapter.
作者: 引導(dǎo)    時間: 2025-3-22 09:57
Rheological Behavior of Food Gels,al definitions of what a gel is that are based on either phenomenological and/or molecular criteria. (.) defined a gel to consist of polymeric molecules cross-linked to form a tangled interconnected network immersed in a liquid medium. (.) defined it as a two-component system (e.g., gelling polymer
作者: 嫌惡    時間: 2025-3-22 14:29
Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing,in. Among these, the structural information plays an important role. The surface structure of a food product is first perceived by vision, and then the bulk structure is assessed by tactile and kinaesthetic senses combined with hearing while the food is chewed. In spite of the fact that texture is a
作者: Neuropeptides    時間: 2025-3-22 19:54
Application of Rheology to Fluid Food Handling and Processing, where rheology is applied. Earlier, sensory assessment and swallowing of foods were considered in Chapter 7. . contains some of the phenomena in which rheological behavior plays an important role and the typical shear rates encountered in them. The latter should also provide guidelines for obtainin
作者: esthetician    時間: 2025-3-23 00:33
Measurement of Flow and Viscoelastic Properties, basic equations of viscometric flows. The unique nature of fluid foods prompted this author to review both the rheological properties of fluid foods and their measurement about 30 years ago (., .). Subsequent efforts on rheology of foods include those of (., .) and (.).
作者: 引起    時間: 2025-3-23 04:47
Application of Rheology to Fluid Food Handling and Processing,h rheological behavior plays an important role and the typical shear rates encountered in them. The latter should also provide guidelines for obtaining the shear rate range over which rheological data should be obtained.
作者: 典型    時間: 2025-3-23 05:36
Book 20072nd editionehavior of fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods, and structure in gelled systems. It covers important applications of rheology to sensory assessment and swallowing, and handling and processing foods. All of the chapters have bee
作者: grandiose    時間: 2025-3-23 10:48

作者: peritonitis    時間: 2025-3-23 16:25
Flow and Functional Models for Rheological Properties of Fluid Foods,s important to quantify how magnitudes of model parameters are affected by state variables, such as temperature, and the effect of structure/composition (e.g., concentration of solids) of foods and establish widely applicable relationships that may be called functional models.
作者: 十字架    時間: 2025-3-23 22:03
Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing, perceived attribute, which is dynamically evaluated during consumption, many attempts have been done to gain insights into the texture of foods through rheological and structural studies. Several reviews have been published, by (.), (.), (.), and (.).
作者: beta-carotene    時間: 2025-3-24 01:10
Rheology of Food Gum and Starch Dispersions,Gums and starches are used extensively as thickening and gelling agents in foods. Therefore, understanding their rheological characteristics is of considerable interest. Because many food gums in dispersions have random coil configuration and starch dispersions have granules, it would be better to study their rheological behavior separately.
作者: RODE    時間: 2025-3-24 03:38
M. Anandha RaoExplores how to characterize fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods and structure in gelled systems.Introduces the basics of food
作者: Freeze    時間: 2025-3-24 07:47
Springer-Verlag US 2007
作者: Emasculate    時間: 2025-3-24 13:33

作者: Fibroid    時間: 2025-3-24 15:11
Food Engineering Serieshttp://image.papertrans.cn/r/image/830029.jpg
作者: MUTE    時間: 2025-3-24 20:31

作者: 按時間順序    時間: 2025-3-25 02:53

作者: EWER    時間: 2025-3-25 04:54
Introduction: Food Rheology and Structure,ty (.). Processed foods may be viewed as edible structures that are created as a result of the responses of proteins, polysaccharides, and lipids in aqueous media to different processing methods, such as thermal processing, homogenization, and other physical treatments. Most, if not all, of those re
作者: 重畫只能放棄    時間: 2025-3-25 07:42
Rheological Behavior of Food Gels,imparted by a framework of polymer chains that extends throughout the gel phase. Further, gel setting involves formation of cross-links, while softening or liquefaction (often called melting) involves their destruction.
作者: Inclement    時間: 2025-3-25 12:30
Book 20072nd editionrs, and elected a Fellow of the Institute of Food Technologists. Dr. Rao helped develop the "Vane Method" measurement of yield stress for a variety of food products -- a standard measurement tool used by the food industry today. He has actively supported and promoted food engineering through coopera
作者: 拋射物    時間: 2025-3-25 16:43

作者: irreparable    時間: 2025-3-25 21:25

作者: Medley    時間: 2025-3-26 02:25

作者: 分開如此和諧    時間: 2025-3-26 07:33
Additive Approximation for Edge-Deletion Problems (Abstract)ne property . and a graph ., compute the smallest number of edge deletions that are needed in order to turn . into a graph satisfying .. We denote this quantity by .′. (.). Our first result states that the edge-deletion problem can be efficiently approximated for any monotone property.
作者: 施加    時間: 2025-3-26 09:43

作者: adhesive    時間: 2025-3-26 13:23

作者: cochlea    時間: 2025-3-26 16:52
Avian Auditory Processing at Four Different Scales: Variation Among Species, Seasons, Sexes, and Individuals,nisms and functional significance of variation in vocal production across species and, within species, across seasons and among individuals (e.g., males of varying resource-holding capacity). However, far less is known about parallel variation in sensory processing, particularly in non-model species
作者: 大方不好    時間: 2025-3-26 21:13

作者: foppish    時間: 2025-3-27 05:02

作者: 召集    時間: 2025-3-27 07:00

作者: mucous-membrane    時間: 2025-3-27 11:23

作者: 玩忽職守    時間: 2025-3-27 16:59
Transdisciplinarity in Mathematics Educationisk for child maltreatment and addresses the emerging epidemiologic research that characterizes the extent of this risk. The chapter concludes with practical clinical applications for this information.
作者: 緩解    時間: 2025-3-27 20:31
Michael C. Mineiroes may have been the result of using unreliable measures, and employing procedures that were not uniformly rigorous (Ceci, 1990). Since Galton‘s original research, there has been a wide range of research attempting to identify the biological basis of intelligence.
作者: Infect    時間: 2025-3-28 00:34
Situational Disabilities in Emergency Management – Validation of Realistic Scenarios for Training anas been organised and performed during a major international Emergency Management conference. Eight researchers took part in the workshop and participated in group discussions to provide their input, and concluded that the scenarios are realistic and relevant, while also proposing suggestions for fu
作者: preeclampsia    時間: 2025-3-28 02:42

作者: Autobiography    時間: 2025-3-28 06:31
Thomas F. Staleynumber of ways exercise can affect the mitochondria as well. Nonetheless these processes affect each other to an extent, highlighting the pivotal role exercise plays in improving or enhancing the state of mitochondria during disease. This chapter will focus on how exercise of different can regulate
作者: cutlery    時間: 2025-3-28 13:27

作者: JUST    時間: 2025-3-28 18:07
imawandel, Erhalt der Demokratie. Die Mitarbeiter von heute und von morgen stellen Ansprüche an die Unternehmen und Organisationen und wollen Gegenwart und Zukunft mitgestalten: Gelebte Nachhaltigkeit, flexible Arbeitsmodelle, Authentizit?t am Arbeitsplatz sind die Bereiche, in denen sinnvolle Arbei




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