Data/hora: 28/05/2024 11:06:47

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 13/02/2001
Data da última atualização: | 05/07/2011
Autoria: | DE MAN, J. M.; VOISE; P. W.; RAPER, F. V.; STANLEY, D. W. (ed.).
Afiliação: | John M. de Man.
Título: | Rheology and texture in food quality.
Ano de publicação: | 1976
Fonte/Imprenta: | Westport: Avi Publishing, 1976.
Páginas: | 585 p.
ISBN: | 0-87055-197-3
Idioma: | Inglês
Conteúdo: | Mechanical properties of food. Microstructure of food and its relation to texture. Instrumental measurement of food texture. Applications of instrumetns for measurement. Interpretation of force curve from instrumental measurements. texture of fruits and vegetables. Texture of dough, pasta and fat products. The tectural characterisitics of dairy products., of meat and its measurement. Starch texture. Rheology of chocolate. Engineerig food texture. Textural characteristics of food emulsions. functions of emulsifiers in relation to food texture. Sensory measurement of food texture. The textural profile. Physhophysical relations in texture.
Palavras-Chave: | Reologia.
Thesagro: | Análise de Alimento.
Thesaurus Nal: | food analysis; rheology.
Categoria do assunto: | --
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (3794-1) - ADD - LV - PP - 664.07 - R471t - 2001.00097 - DIS