Skip to main content

Save up to 20% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 20% on print and eBooks.

Mixolab

A New Approach to Rheology

1st Edition - January 1, 2013

Author: Arnaud Dubat

Language: English
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 0 4 3 0 - 9

Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand fo… Read more

Mixolab

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote

Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals.

Key Features:

Technical description of the Mixolab and comparison with existing devices

Coverage of durum wheat, rice, corn, buckwheat, and other cereals

Specific focus on gluten, starch, ingredients, and enzymes

Influence of sugar, fats, and salt on dough rheology

International comparisons of HACCP experiences

Table of uses for specific carbohydrates

Descriptions of improved laboratory techniques

Wheat testing for breeders

An Essential Reference For:

Additive manufacturers

Bakers

Breeders

Enzyme manufacturers

Millers

Quality control laboratories

Research laboratories

Research and development centers

Storage elevators

Students

Universities

Yeast producers