Rheology of Fluid, Semisolid, and Solid Foods Principles and Applica
This revised third edition includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of
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Series Editor Gustavo V. Barbosa-Cánovas, Washington State University, USA Advisory Board José Miguel Aguilera, Catholic University, Chile Xiao Dong Chen, Monash University, Australia J. Peter Clark, Clark Consulting, USA Richard W. Hartel, University of Wisconsin, USA Albert Ibarz, University of Lleida, Spain Jozef Kokini, Purdue University, USA Michèle Marcotte, Agriculture & Agri-Food Canada, Canada Michael McCarthy, University of California, USA Keshavan Niranjan, University of Reading, United Kingdom Micha Peleg, University of Massachusetts, USA Shafiur Rahman, Sultan Qaboos University, Oman M. Anandha Rao, Cornell University, USA Yrjö Roos, University College Cork, Ireland Walter L. Spiess, University of Karlsruhe, Germany Jorge Welti-Chanes, Monterrey Institute of Technology, Mexico
For further volumes: http://www.springer.com/series/5996
M. Anandha Rao
Rheology of Fluid, Semisolid, and Solid Foods Principles and Applications Third Edition
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M. Anandha Rao Department of Food Science Cornell University Geneva, NY, USA
ISSN 1571-0297 ISBN 978-1-4614-9229-0 ISBN 978-1-4614-9230-6 (eBook) DOI 10.1007/978-1-4614-9230-6 Springer New York Heidelberg Dordrecht London Library of Congress Control Number: 2013951523 © Springer Science+Business Media New York 1999, 2007, 2014 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied specifically for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission for use must always be obtained from Springer. Permissions for use may be obtained through RightsLink at the Copyright Clearance Center. Violations are liable to prosecution under the respective Copyright Law. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. While the advice and information in this book are believed to be true and accurate at the date of publication, neither the authors nor the editors nor the publisher can accept any legal responsibility for any errors or omissions that may be made. The publisher makes no warranty, express or implied, with respect to the material contained herein. Printed on acid-free paper Spr
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