1st Edition
Food Rheology A Practical Guide
1. Introduction and Basic Concepts of Rheology. 2. Fluid Flow Properties: Steady-State Shear and Time-Dependent Flow Behaviors. 3. Viscoelasticity of Fluid, Semisolid and Solid Foods. 4. Effect of product composition, structure and processing on food rheological properties. 5. Assessing Rheological Properties of Fluid and Semi-solid Food Products: Rheometry. 6. Assessing Rheological Properties of Solid Food Products: Rheometry. 7. Conclusions
Biography
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).
