Decoding Food Properties
The e-book explores the crucial role of rheology and thermal analysis in understanding the physical properties and behavior of food systems. It describes shortly the methods DSC, TGA, Evolved Gas analysis, DMA, Rotational and Capillary rheometry and kinetic analysis with Kinetics neo Software.
This book is a must-have for professionals in food science, quality assurance, product development and sensory research. It provides an overview on how to characterize key properties such as:
- PolymorphismPolymorphism is the ability of a solid material to form different crystalline structures (synonyms: forms, modifications).Polymorphism of sugars (e.g., chocolate bloom or CrystallizationCrystallization is the physical process of hardening during the formation and growth of crystals. During this process, heat of crystallization is released.crystallization of honey)
- Starch gelatinization (for baked goods and sauces)
- Stability of salad dressings with solid particles, such as herbs
- Sensory perception (e.g., the flow and mouthfeel of creams, beverages, and emulsions).
