Food Rheology - Augusto, Pedro E. D.; Rojas, Meliza L.; Miano, Alberto C.
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Rheology is the study of material flow and deformation, being critical for food processing and product design. Taking a practical approach with examples and applications, this book covers the principles and fundamentals of food rheology and the effect of product composition and processing conditions on rheological properties.

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Produktbeschreibung
Rheology is the study of material flow and deformation, being critical for food processing and product design. Taking a practical approach with examples and applications, this book covers the principles and fundamentals of food rheology and the effect of product composition and processing conditions on rheological properties.
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Autorenporträt
Pedro E. D. Augusto is a Full Professor at Université Paris-Saclay (France), CentraleSupélec, being the Vice-Director of the Chair of Biotechnology. He works in the Centre Européen de Biotechnologie et de Bioéconomie (CEBB), an advanced research campus in Pomacle, studying food and bioproducts processing, including process engineering and biomaterials. Meliza Lindsay Rojas Silva is a Research Professor at the Universidad Privada del Norte (UPN, Peru) working with food technology and processing. She obtained Ph.D. and M.Sc degrees on Food Science and Technology at University of São Paulo (USP, Brazil), with a period at the Polytechnic University of Valencia (UPV, Spain). She is also an Agroindustrial Engineer (UCV, Peru). Alberto Claudio Miano Pastor is Head of the "Advanced Research Center in Agro-engineering" at Universidad Privada del Norte (UPN, Peru), working with food process engineering. He obtained Ph.D. and M.Sc degrees on Food Science and Technology at University of Sao Paulo (USP, Brazil).