Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance.
Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances.
Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food.
- Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance
- Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology
- Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working
1. Food Rheology: Scientific Development and Importance to Food Industry
Part I: Advances in Food Rheology 2. Rheology and Food Microstructure 3. Dynamics of Thixotropic Liquids and Time Dependency 4. From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception 5. Large Amplitude Oscillatory Shear (LAOS) Measurement and Fourier-Transform Rheology: Application to Food 6. Extensional Rheology in Food Processing 7. Applications of Rheological Data Into the Food Industry 8. Influence of Fibers and Particle Size Distribution on Food Rheology 9. Time-Temperature Superposition Principle and its Application to Biopolymer and Food Rheology
Part II: Product Specific Studies in Rheology 10. Rheology, Microstructure, and Functionality of Cheese 11. Creep-Recovery and Oscillatory Rheology of Flour-Based Systems 12. Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality 13. Food Gels: Gelling Process and New Applications 14. Influence of Sugar Substitute in Rheology of Fruit Gel 15. Rheological Properties of Gelatin and Advances in Measurement 16. Rheology and Texture of Basil Seed Gum: A New Hydrocolloid Source 17. Rheology of Emulsions 18. Advances in Yield Stress Measurements for Chocolate
Jasim Ahmed, Ph.D., is a Research Scientist of Food Process Engineering at Kuwait Institute for Scientific Research, Kuwait. He received his B.Tech. and M.Tech. (Food & Bio-Chemical Engineering) degrees from Jadavpur University, India, and Ph.D. (2000) in Food Technology from Guru Nanak Dev University, India. He previously taught at Guru Nanak Dev University, India and United Arab Emirates University, UAE. Dr. Ahmed has served as a visiting professor at McGill University, Canada, and Research Director-Biopolymer Division at Polymer Source Inc, Montreal, Canada. Structure/microstructure of food is the research focus of Dr. Ahmed. Dr. Ahmed is a professional member of the Institute of Food Technologists and Life member of Association of Food Scientists & Technologists (AFSTI), India. He has authored or co-authored more than 100 peer-reviewed research papers, co-edited eight books including Handbook of Food Process Design, Engineering Properties of Foods (4th edition), Starch-based Polymeric Materials and Nanocomposites: Starch Chemistry, Processing and Applications. He is one of the editors of International Journal of Food Properties, and he is on the editorial boards of several international journals. His current research focus is on Antimicrobial Biodegradable Nanaopackaging.
Pawel Ptaszek was born in Krakow, Poland in 1974. He received the M.S. degree in chemical engineering (chemical and bio- reactors engineering) from the Krakow University of Technology in 1998, PhD degree in food science and nutrition (food rheology) from Agriculture University in Krakow in 2005. He worked at the Institute of Chemical Engineering of the Polish Academy of Sciences (1998-2000). Currently at the Agriculture University in Krakow in Faculty of Food Technology. His research interests include food rheology, bioreactors engineering and mathematical modeling, simulations of food engineering processes.
Working as Associate Professor (Food Technology) at Dr. SS Bhatnagar University Institute of Chemical Engineering and Technology (SSBUICET), Panjab University, Chandigarh. A Dairy and Food Engineer by training with working experience of more than 14 years in industry and university. Recipient of Commonwealth Academic Staff Fellowship from Commonwealth Commission (UK) for working at Department of Chemical Engineering and Biotechnology, University of Cambridge, UK. He has experience of working on several research projects and industrial consultancy in the area of food processing. His research interests are food material science, food rheology, food structure and function relationship.