標(biāo)題: Titlebook: Rheology of Semisolid Foods; Helen S. Joyner Book 2019 Springer Nature Switzerland AG 2019 Food Rheology.Semisolid Foods.Novel Rheometry.F [打印本頁(yè)] 作者: Interjection 時(shí)間: 2025-3-21 19:34
書(shū)目名稱Rheology of Semisolid Foods影響因子(影響力)
書(shū)目名稱Rheology of Semisolid Foods影響因子(影響力)學(xué)科排名
書(shū)目名稱Rheology of Semisolid Foods網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱Rheology of Semisolid Foods網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱Rheology of Semisolid Foods被引頻次
書(shū)目名稱Rheology of Semisolid Foods被引頻次學(xué)科排名
書(shū)目名稱Rheology of Semisolid Foods年度引用
書(shū)目名稱Rheology of Semisolid Foods年度引用學(xué)科排名
書(shū)目名稱Rheology of Semisolid Foods讀者反饋
書(shū)目名稱Rheology of Semisolid Foods讀者反饋學(xué)科排名
作者: PARA 時(shí)間: 2025-3-21 22:35 作者: 協(xié)迫 時(shí)間: 2025-3-22 00:44 作者: Popcorn 時(shí)間: 2025-3-22 06:05 作者: 抵押貸款 時(shí)間: 2025-3-22 08:52
Juzhong Tanirtschaftlichen Wachstum nach 1871 ist ein schnelles Ansteigen der st?dtischen Bev?lkerung so eng verbunden, da? sich Ursache und Wirkung kaum hinreichend deutlich voneinander trennen lassen (siehe Tabelle 1). Durch die allgemeine Landreform w?hrend der ersten H?lfte des Jahrhunderts, die Aufhebung 作者: 衰弱的心 時(shí)間: 2025-3-22 14:26
Mitchell Culler quantitative performance with applied science and engineering professions. Nearly 85 per cent of geologists are somehow involved, full-or part-time, with such applications. Although academic emphasis has been oriented towards the purely classical, a re-orientation is imminent within this decade..En作者: 常到 時(shí)間: 2025-3-22 19:30
lierung von . und deren Auswirkungen auf unternehmerische Entscheidungen.) werden — für den Industriebetrieb vor allem im Zusammenhang mit der Automatisierung — in vieler Hinsicht und in wachsendem Ma?e neue Organisations- und Führungsprobleme heraufbeschw?ren. Eine . — so scheint es auf den ersten 作者: 豐滿有漂亮 時(shí)間: 2025-3-22 23:00
Maryam Baniasadidehkordi,Helen S. Joynerlierung von . und deren Auswirkungen auf unternehmerische Entscheidungen.) werden — für den Industriebetrieb vor allem im Zusammenhang mit der Automatisierung — in vieler Hinsicht und in wachsendem Ma?e neue Organisations- und Führungsprobleme heraufbeschw?ren. Eine . — so scheint es auf den ersten 作者: 季雨 時(shí)間: 2025-3-23 04:13 作者: 使出神 時(shí)間: 2025-3-23 07:55 作者: 極少 時(shí)間: 2025-3-23 10:45
der Kosten, ihre Abh?ngigkeiten und ihren Ausgabencharakter m?glichst wirklichkeitsgerecht und genau auszuweisen und Annahmen und Fiktionen zu vermeiden oder, soweit solche unvermeidlich erscheinen, diese erkennbar zu machen, ist es notwendig, bei der Darstellung der Werteentstehung (in der Einzele作者: omnibus 時(shí)間: 2025-3-23 15:25 作者: CANON 時(shí)間: 2025-3-23 18:13 作者: 就職 時(shí)間: 2025-3-23 22:28
Rheology of Semisolid Foods978-3-030-27134-3Series ISSN 1571-0297 Series E-ISSN 2628-8095 作者: interior 時(shí)間: 2025-3-24 03:43 作者: POLYP 時(shí)間: 2025-3-24 07:31 作者: fabricate 時(shí)間: 2025-3-24 11:46 作者: collagen 時(shí)間: 2025-3-24 18:05
e w?re ein interessantes Leitbild für einen nachhaltigen Sozialstaat. Fundamental policy changes are the exception rather than the rule in the German welfare state. Several ?currents“ have to come together to overcome the institutionally anchored inertia. The Corona crisis shook up the rigidities an作者: 量被毀壞 時(shí)間: 2025-3-24 20:45 作者: 短程旅游 時(shí)間: 2025-3-25 00:58
Helen S. Joyner vielfach erst die Voraussetzung für einen nun beschleunigt einsetzenden wirtschaftlichen Expansionsproze? bildete. Und die Stadt bot nicht nur einen lebhaft funktionierenden Markt für Waren und Arbeitskr?fte, sondern auch für den vermehrten Austausch technologisch-wissenschaftlicher Information. Fo作者: 勤勉 時(shí)間: 2025-3-25 04:11
Juzhong Tan vielfach erst die Voraussetzung für einen nun beschleunigt einsetzenden wirtschaftlichen Expansionsproze? bildete. Und die Stadt bot nicht nur einen lebhaft funktionierenden Markt für Waren und Arbeitskr?fte, sondern auch für den vermehrten Austausch technologisch-wissenschaftlicher Information. Fo作者: 無(wú)聊點(diǎn)好 時(shí)間: 2025-3-25 09:17
Mitchell Cullerbranches of applied geology — petroleum, mining, and ground water — are distinctive by confinement to the dominantly mineral aspects of geoscience and demand for specific resources..Tomorrow’s undergraduate geology curricula will consist largely of preparation in the basic sciences, humanities, and 作者: oxidant 時(shí)間: 2025-3-25 14:13 作者: Barter 時(shí)間: 2025-3-25 16:07 作者: 河流 時(shí)間: 2025-3-25 22:02
Maryam Baniasadidehkordi,Helen S. Joyner Sichtweise der Betriebssoziologie kann hier zur Vermeidung von Einseitigkeiten wesentlich beitragen. Es geht ebensowenig darum, die soziale Wirklichkeit des Betriebes auf die individuelle Ebene der Wechselbeziehung Lohn-Leistung zu reduzieren, wie andererseits durch Betonung technisch gesteuerter A作者: 忘川河 時(shí)間: 2025-3-26 02:50
Maryam Baniasadidehkordi,Helen S. Joynerlt worden sind.. Viele Anstrengungen zur Steigerung der Aussagef?higkeit der Kostenrechnung k?nnen wesentlich entwertet werden, wenn bei der betrieblichen Ergebnisrechnung den genau interpretierbaren Kosten nur relativ fragwürdige Leistungswerte. gegenübergestellt werden k?nnen. Deshalb werden bei d作者: CRP743 時(shí)間: 2025-3-26 05:25 作者: Criteria 時(shí)間: 2025-3-26 09:57
Introduction: Measuring Rheological Properties of Foodspeline, (2) the stability of manufactured liquid and semisolid food products under different storage conditions, (3) the sensory texture and mouthfeel attributes of processed foods, and (4) the ability of food components to be digested and absorbed in the human gastrointestinal tract. For instance, 作者: Physiatrist 時(shí)間: 2025-3-26 15:56 作者: 要求比…更好 時(shí)間: 2025-3-26 19:45
The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Mdone at only 25?°C with and without HWS. Samples were also imaged by confocal laser scanning microscopy. Overall, viscosity and viscoelastic moduli (. and .) decreased when samples were mixed with HWS and tested at 25?°C, but the specific effects were dependent on the type of hydrocolloids used. Fri作者: 兇兆 時(shí)間: 2025-3-26 22:43
Relationships Among Acid Milk Gel Sensory, Rheological, and Tribological Behaviorsive sensory analysis. Rheological and tribological behaviors of the acid milk gels were evaluated with and without the addition of HWS. Overall, several sensory attributes showed correlations with rheological and tribological behaviors, including critical strain, tanδ, complex modulus, zero shear vi作者: 萬(wàn)神殿 時(shí)間: 2025-3-27 02:51 作者: 使絕緣 時(shí)間: 2025-3-27 08:01
Book 2019extures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of e作者: legislate 時(shí)間: 2025-3-27 12:00 作者: PRE 時(shí)間: 2025-3-27 15:51 作者: 用樹(shù)皮 時(shí)間: 2025-3-27 18:57
1571-0297 esulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of e978-3-030-27136-7978-3-030-27134-3Series ISSN 1571-0297 Series E-ISSN 2628-8095 作者: 刺耳 時(shí)間: 2025-3-27 22:17 作者: 把手 時(shí)間: 2025-3-28 02:46
1571-0297 ers the testing of semisolid foods using novel rheological t.Rheology of Semisolid Foods.?comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory?behaviors, testing of various semisoli作者: 結(jié)果 時(shí)間: 2025-3-28 09:32
Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handlingy ingredients, processing conditions, and storage and handling practices. This chapter summarizes some of the recent published literature centered on this complex interplay, in particular how these factors impact the rheological and sensory properties of the final yogurt products.作者: 有角 時(shí)間: 2025-3-28 11:46 作者: 貿(mào)易 時(shí)間: 2025-3-28 15:53
Relationships Among Semisolid Food Microstructures, Rheological Behaviors, and Sensory Attributeseriences of orally processing a food. This chapter discusses the various historical approaches which have been used to understand the relevant forces during oral processing of semisolid food products and presents the trends and relationships which have been established.作者: chondromalacia 時(shí)間: 2025-3-28 22:37
Introduction: Measuring Rheological Properties of Foodserials may be characterized as viscous, viscoelastic and elastic materials. Rheological measurements of foods can be conducted in rotational or oscillatory modes, and provide valuable information about food flow and viscoelastic behaviors. They can also be used to evaluate food behaviors over a rang作者: 歸功于 時(shí)間: 2025-3-28 23:57 作者: 可能性 時(shí)間: 2025-3-29 05:02 作者: 猛烈責(zé)罵 時(shí)間: 2025-3-29 08:59
LAOS (Large Amplitude Oscillatory Shear) Applications for Semisolid Foods occurring during processing and consumption compared to traditional rheometry. This chapter focuses on a detailed description of LAOS measurements, including theory, testing method, data interpretation, and corrections. It also discusses LAOS application to food systems with different core structur作者: 朦朧 時(shí)間: 2025-3-29 15:28 作者: Rotator-Cuff 時(shí)間: 2025-3-29 16:59
Structuring Semisolid Foodstructures can be modified during their manufacturing process by either altering processing parameters or adding functional ingredients. Functional ingredients for creating and altering food microstructures include proteins, polysaccharides, and lipids are introduced; key food structural features inc作者: cultivated 時(shí)間: 2025-3-29 20:00 作者: Fermentation 時(shí)間: 2025-3-30 00:43 作者: 悶熱 時(shí)間: 2025-3-30 05:42
Relationships Among Semisolid Food Microstructures, Rheological Behaviors, and Sensory Attributesnt a unique challenge for study because they frequently display non-Newtonian behavior and because the final judgement of a food’s texture is performed orally by the consumer. Therefore, it is critical to understand how the rheological properties that can be measured instrumentally relate to the exp作者: magenta 時(shí)間: 2025-3-30 12:05
The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Mood in the mouth can alter the texture characteristics of foods. Hydrocolloids can be used to improve the texture of reduced or non-fat semisolid foods through different mechanisms, including altering the interaction of food components with saliva compounds. Thus, the objective of this study was to 作者: FIR 時(shí)間: 2025-3-30 14:24 作者: 大洪水 時(shí)間: 2025-3-30 16:36
Using Human Whole Saliva to Better Understand the Influences of Yogurt Rheological and Tribological may help determine how texture attributes are perceived during oral processing. The formulation of these products can significantly impact their textural properties as well as their extent of breakdown after incorporation with HWS. Hydrocolloids are used in reduced or non-fat semisolid foods, e.g.
