Advances in Food Rheology and Its Applications
Development in Food Rheology
- 2nd Edition - September 15, 2022
- Latest edition
- Editors: Jasim Ahmed, Santanu Basu
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 3 9 8 3 - 4
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 9 8 4 - 1
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one… Read more
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition 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.
This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties.
As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels.
Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference.
- Considers the impact of artificial intelligence and machine vision on rheological characterization and process control
- Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling
- Covers thermodynamic approach of rheology and interfacial rheology
- Explains various gel systems rheology, including bogels and organogo gels
Food scientists, food technologists, sensory scientists, and others working in academia and industry
Part I: Advances in food rheology
1. Interfacial rheology of food: Protein as a model food
Mileti Olga, N. Baldino, F.R. Lupi and D. Gabriele
2. Rheology and food microstructure
S. Kasapis and A. Bannikova
3. Dynamics of thixotropic liquids and time dependency
M. Housˇka and R. Zitny
4. Rheology to tribology: Applications of tribology in studying food oral processing and texture perception
S. Prakash
5. Large amplitude oscillatory shear measurement and Fourier-transform rheology: Application to food
P. Ptaszek
6. Extensional rheology in food processing
Sylwia Rozanska
7. Applications of rheological data in the food industry
Gary Tucker
8. Application of artificial intelligence and machine learning to food rheology
Imran Ahmad and Toni-Ann Benjamin
9. Time-temperature superposition principles: Applicability in food and biopolymer rheology
Jasim Ahmed
10. Influence of dietary fibers and particle size distribution on food rheology
E. Tornberg
Part II Product specific studies in rheology
11. Rheology, microstructure, and functionality of cheese
Kasiviswanathan Muthukumarappan and Gabriela John Swamy
12. Rheology and microstructure of yogurt
Jasim Ahmed, Sreejani Barua and Sayanti Roy
13. Food gels: Gelling process and new applications
Ali Asghar, Akmal Nazir, Abid Aslam Maan and Abdullah
14. Influence of sugar substitutes in rheology of fruit gel
Santanu Basu and Siddhartha Singha
15. Rheology and texture of basil seed gum: A new hydrocolloid source
Seyed M.A. Razavi and Sara Naji-Tabasi
16. Creep>recovery and oscillatory rheology of flour-based systems
T. Sanz, A. Salvador and M.J. Hernandez
17. Rheological properties of gluten-free bread doughs and their modification: Improve bread quality
F. Ronda, S. Perez-Quirce and M. Villanueva
18. Rheology and rheological measurements of starch
Jasim Ahmed, Sanju Bala Dhul and Ankita Chandak
19. Nonlinear viscoelastic rheology of wheat dough
Abdulwahab S. Almusallam
20. Rheology of gelatin and advances in rheological measurements
Jasim Ahmed
21. Emulsion rheology
Betul Cilek Tatar, Gulum Sumnu and Serpil Sahin
23. Rheology of food bigel system
F.R. Lupi, A. Shakeel, N. Baldino and D. Gabriele
24. Advances in yield stress measurements for chocolate
V. Glicerina and S. Romani
- Edition: 2
- Latest edition
- Published: September 15, 2022
- Language: English
JA
Jasim Ahmed
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.
Affiliations and expertise
Research Scientist, Environment and Life Sciences Research Center, Kuwait Institute for Scientific ResearchSB
Santanu Basu
Santanu Basu, Ph.D., is a Researcher in the Plant Food Science Group at Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden. He received his B.Tech. (Food Technology and Bio-Chemical Engineering) degree from Jadavpur University, India, M.Tech. (Dairy and Food Engineering) degree from IIT Kharagpur, India and Ph.D. from Panjab University, India. He was also recipient of Commonwealth Academic Staff Fellowship and worked at University of Cambridge, UK. He previously taught at Panjab University, India and NIFTEM, India. His research interests lie primarily in the area of food structure-function relationship, food rheology, food texture, and product formulation engineering. Dr. Basu is a professional member of the ISEKI-Food Association.
Affiliations and expertise
Researcher, Swedish University of Agricultural Sciences, Department of Molecular Sciences, Uppsala, SwedenRead Advances in Food Rheology and Its Applications on ScienceDirect