Includes bibliographical references and index.

Introduction and basic concepts of rheology -- Fluid flow properties : steady-state shear and time-dependent flow behaviors -- Viscoelasticity of fluid, semisolid and solid foods -- Effect of product composition, structure and processing on food rheological properties -- Assessing rheological properties of fluid and semi-solid food products : rheometry -- Assessing rheological properties of solid food products : rheometry.

"Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing, the behavior during shelf life, the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore, it is imperative for professionals involved in Food Science and Engineering, to understand and assess food rheology. Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide, demonstrating that applying food rheology does not need to be a complex task"-- Provided by publisher.