Rheology and modelling in food extrusion

Rheology and modelling in food extrusion

Bibliographic Details
Main Author:	Senouci, A.
Published:	University of East Anglia 1988
Subjects:	664 Food processing machinery
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.235484

Similar Items

Extrusion cooking of confectionery systems
by: Jones, Sylvia Anna
Published: (1994)

The rheology and microstructure of chocolate during cold extrusion processing
by: Engmann, J.
Published: (2002)

The extrusion properties of potato granules
by: Kooi, Eng Teong
Published: (1982)

The rheology of caramel
by: Barra, Giuseppina
Published: (2004)

Determination of volatiles formed in models of extrusion-cooked cereals
by: Kipping, Gary John
Published: (1997)

Computer modelling of changes to food during processing
by: Faouaz, M. H.
Published: (2002)

Rheological properties of reworked butters
by: Gallat, Stephanie
Published: (1993)

Rheology and biochemistry of whey protein gels
by: Taylor, Stephen Murray
Published: (1993)

Rheological properties of labneh (concentrated yoghurt)
by: Ozer, Barbaros Hamdi
Published: (1997)

Dynamic rheological measurements in heated plant tissue
by: Ramana, Sundara Venkata
Published: (1992)

Effects of high pressure on rheological and chemical characteristics of plant proteins
by: Apichartsrangkoon, Arunee
Published: (1998)

Cheddar cheese : its texture, chemical composition and rheological properties
by: Hort, Joanne
Published: (1997)

Study of the effect of different factors on the rheological properties of a soft cheese
by: Solorza Feria, Javier
Published: (1996)

Continuous-flow sterilization processes : a comparison between predicted and measured sterilization efficiency in homogenous liquid foods and measurement of the solid-liquid heat transfer coefficient in the sterilization
by: Heppell, Neil James
Published: (1991)

Polysaccharide producing strains of lactic acid bacteria and their effects on aspects of yoghurt rheology
by: Rawson, Helen L.
Published: (1997)

Mass transfer analysis for the leaching of water soluble components from food
by: Oliveira, Fernada Adelina Anselmo Soares Rodrigues
Published: (1988)

The cold extrusion of chocolate
by: Crook, S. J.
Published: (1997)

A rheological investigation of biopolymer thermal transitions
by: Bradley, T.
Published: (1989)

Statistical modelling of food colloids and polymers
by: Euston, Stephen Robert
Published: (1989)

New insights into RF and microwave drying of foods
by: Renshaw, Ryan C.
Published: (2017)

Investigation of the effect of acids and detergents on the biocide susceptibility of Escherichia coli 0157:H7
by: Middleton, Karen Elizabeth
Published: (2003)

Impact of Extrusion Processing on Hydrocolloid Functionality
by: Sereno, Nuno
Published: (2006)

United Kingdom Government food research and development policy : food safety, food science and the consumer
by: Eames, Malcolm
Published: (1994)

Military feeding : an evaluation of the nutritional status, food habits and food preferences of the British Army
by: Edwards, J. S. A.
Published: (1986)

Effects of high pressure and heat processing on the structure and rheological properties of food proteins
by: Ngarize, Sekai
Published: (2003)

Modelling and control of a twin screw food extruder
by: Kulshreshtha, Manoj Kumar
Published: (1991)

Rheology of mixed protein films and protein stabilised emulsions
by: Castle, J.
Published: (1988)

Potential for lactic acid bacteria as food biopreservatives
by: Archer, Martine
Published: (1994)

Microbial survival on food contact surfaces in the context of food hygiene regulation
by: Stuart-Moonlight, Belinda Isobel
Published: (2001)

The microbiology of food microenvironments
by: Robinson, Tobin
Published: (1992)

Degradation and isomerisation of retinol as a function of water activity in a model food system
by: Manan, Fazli
Published: (1991)

Effect of potassium bromate and protein disulphide isomerase (E.C. 5.4.3.1.) on the rheology of wheat flour dough assessed by both empirical and oscillatory testing
by: Watanabe, Edson
Published: (1992)

An investigation into the stability of azo food colours to other food additives in soft drinks
by: Damant, Andrew P.
Published: (1990)

The development of a methodology for assessing food quality in hospital food service systems
by: Hong, Wan Soo
Published: (1993)

Extrusion processing of sweet potato
by: Namutebi, Agnes Ssekaalo
Published: (2002)

Food and nutrition planning for Iran to the year 2000
by: Parvizi, A.
Published: (1980)

The implications of the Food Safety Act 1990 for food safety in retailing and catering in England and Wales
by: Martin, John Richard
Published: (1995)

Nuclear magnetic resonance studies of soft-solid extrusion
by: Barnes, E. C.
Published: (2005)

Development of enzyme-linked immunosorbent assays (ELISAs) for the detection of some food additives, adulterants and contaminants
by: Ayob, K. A.
Published: (1988)

Congener-specific determination of ortho and non-ortho chlorobiphenyls in food
by: Krokos, Fragoulis
Published: (1994)