Rheology of Eggs - Stanciu, Ioana
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"The book "Rheology of Eggs" is structured into 4 chapters. Among these, the book provides information on Egg-speriments: Stretch, Crack, and Spin; Rheological and Flow Behaviour of Yolk, Albumen, and Liquid Whole Eggs from Eggs of Six Different Poultry Species; Rheological Behaviour of Egg White and Egg Yolk from Different Poultry Specimens; and Effect of Additives on the Rheological Properties of Quail Liquid Egg Products.Chapter 1 includes: introduction, rheology, drying cracks, discussion, spin test, model, and conclusions.Chapters 2, 3, and 4 include: introduction, materials and methods, results and discussion, and conclusions.…mehr

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Produktbeschreibung
"The book "Rheology of Eggs" is structured into 4 chapters. Among these, the book provides information on Egg-speriments: Stretch, Crack, and Spin; Rheological and Flow Behaviour of Yolk, Albumen, and Liquid Whole Eggs from Eggs of Six Different Poultry Species; Rheological Behaviour of Egg White and Egg Yolk from Different Poultry Specimens; and Effect of Additives on the Rheological Properties of Quail Liquid Egg Products.Chapter 1 includes: introduction, rheology, drying cracks, discussion, spin test, model, and conclusions.Chapters 2, 3, and 4 include: introduction, materials and methods, results and discussion, and conclusions.
Autorenporträt
Dr. Ioana Stanciu obtained her PhD degree in Chemistry in 2008 for the study of mineral oil polymer additives. Since 2005 has participated in numerous national and international conferences, has papers publishing in journals national and international for study multi-grade oils, canola oils and sunflower oil.