Media type: E-Book Title: Rheology and Fracture Mechanics of Foods Contributor: Vliet, Ton van [Author] Published: Hoboken: CRC Press, 2013 Extent: 1 online resource (358 pages) Language: English ISBN: 9781439897973; 1439897972 Keywords: Food texture ; Food Composition ; Rheology ; Aliments ; Texture ; Rhéologie ; TECHNOLOGY & ENGINEERING ; Food Science ; Food ; Composition Origination: Footnote: Print version record Description: INTRODUCTION Rheology and fracture mechanics in food science and technology PHENOMENOLOGY Basic Notions Rheological quantities, types of deformation Descriptive rheology Yielding and fracture behaviour EXPERIMENTAL EVALUATION Introduction Measuring methods Measuring apparatus RELATION BETWEEN STRUCTURE and MECHANICAL PROPERTIES General aspects Dispersions Dilute dispersions Macromolecular solutions Gels Filled gels Solids Foam / Sponge structures Wet cellular materials.