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Journal of Rheology
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Proceedings of 6th International Conference on Food Safety & Regulatory Measures 2017
June 5-7, 2017 Milan, Italy Key Topics : Food Safety Regulatory Affairs, Food Preservation, Quality Standard and Food Management Systems, Environmental Protection Co-Management with Food Safety, Challenges to Food Hygiene and Safety, Advances in Food Quality and Processing, Microbiological and Chemical Aspects of Food Safety, Food Security and Food Policy, Advances in Food Management, Biotechnology in Food safety, Nutrition and/or health of food, Food Processing and Preservation, Food Safety, Food Production, Impacts of New Development in Food Industry,
Practical Food Rheology
Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological d...
Ingredient Interactions
Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge
Prepared Foods
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Advances in Food Research
Advances in Food Research
Semi-Solid Processing of Alloys and Composites
Semi-solid metal (SSM) processing, as a viable alternative manufacturing route to those of conventional casting and forging, has not yet been fully exploited despite nearly half a century since its introduction to the metal industry. The slow pace of adopting SSM routes may be due to various reasons, including capital costs, profit margins, and, most importantly, the lack of detailed analysis of various SSM processes in open literature to confidently establish their advantages over more conventional routes. Therefore, the SSM community must disseminate their findings more effectively to generate increased confidence in SSM processes in the eyes of our industrial leaders. As such, we have emb...
Food Emulsions
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the
Traditional Foods
This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.
