Rheology: ºÚÁÏÍø
ºÚÁÏÍø
Our Group organises 3000+ Global Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ ºÚÁÏÍø Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.
ºÚÁÏÍø Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers
Useful Links
Share This Page
In Association with
In Association with
Food rheology
Foodrheology deals with the rheological properties associated with food.That is, the consistency and flow of food under closely specified conditions.Food rheology is significant in quality control during food manufacture and processing.
Properties such as consistency, degree of fluidity, etc are important in understanding duration of food storage, and food texture, which inturn effect acceptiblity by consumers.Food can be classified according to its rheological state, such as a solid, liquid, gel, with their rheological behaviors, and their rheological properties can be measured.
Food rheology
Speaker PPTs
- Aiste Kabašinskiene
In-store hygiene evaluation and its relationship with microbiological indices of some foods, sold in different retail market places in Lithuania
| PDF Version - Abel Tablada de la Torre
Productive facades: Potential energy and food harvesting in singapore’s residential buildings
| PDF Version - Yusuf L Henuk
Contribution of crops production for food security in Indonesia
| PDF Version - Laurence Macia
Gut microbiota, bacterial metabolites and metabolite sensing GPCRs protect against food allergy
| PDF Version - Ming Yang
Generation, characterization and application of monoclonal antibodies against foot-and-mouth disease virus serotype A
| PDF Version - Ann-Sofie Sandberg
Designing plant foods for optimal iron and zinc bioavailability
| PDF Version - Maha M Saber
Honey as nutrient and functional food
| PDF Version - Alejandro RodrÃÂguez
Integral utilization of lignocellulosic materials; residues of the agriculture and agri-food industry
| PDF Version - Sanjay K Singh
Indian wheat programme as backbone for national food security
| PDF Version - Dele Ogunremi
Strategy for developing a molecular sub typing tool for a food borne bacterial pathogen using a whole genome analysis approach: the case of Salmonella Enteritidis
| PDF Version - Francesca Valerio
Probiotic vegetable foods containing health promoting molecules
| PDF Version - Shashi Vemuri
Risk mitigation methods for removal of pesticide residues in Tomato for food safety
| PDF Version - Hein A. Timmerman
Ensuring safe food production by providing guidance as an authority on hygienic engineering and design for food manufactured in or imported into Europe
| PDF Version - Ian Watson
Combining technologies for food decontamination and extending the shelf life of fruit and vegetables
| PDF Version - Lamin S. Kassama
The impact of non-thermal processes on food quality and safety
| PDF Version - Modesto Olanya
Progress on the bio-control of food-borne pathogens on leafy greens with non-pathogenic microbes
| PDF Version - Rafael Correa Rocha
Immune mechanisms implicated in the tolerance induction to food allergens in children
| PDF Version - Regina Celia Spadari
Stress-induced endocrine response and anxiety: the effects of comfort food
| PDF Version - Jorge A Saraiva
Storage of foods under mild pressure (hyperbaric storage) at variable (uncontrolled) room: A possible new preservation concept and an alternative to refrigeration?
| PDF Version - Hasan Cebi
Food, agriculture and livestock productivity in Manisa, Turkey: The profile study
| PDF Version - X. Gomez
Feasibility of biofuels production: combining H2-CH4 and lipid production from food wastes using mixed anaerobic microflora
| PDF Version - Tong Zhao
Efficacy of a novel bactericide for elimination of biofilm in food processing facilities
| PDF Version - Etienne Dako
Antimicrobial effects of capsaicinoids and lecithin on the growth of food borne pathogenic bacteria
| PDF Version - Alvin Lee
Non-thermal processing technologies to inactivate foodborne viruses
| PDF Version - Elsayed Abdelaal
Barley-based functional foods in health and nutrition
| PDF Version - Charles C. Muscoplat
It’s not your Grandmothers cookbook anymore: Chemicals and genes in your food; with the chemicals and genes in you!
| PDF Version - Monica Haros
Use of ancient Latin-American crops in bread. Effect on mineral availability and glycemic index
| PDF Version - Lenka Maletinska
Impact of novel lipidized analogs of neuropeptides on food intake decrease and metabolic changes in rodents
| PDF Version - Alison Burton Shepherd
Can we really trust genetically modified foods?
| PDF Version - Dilek Heperkan
Antimicrobial activity of lactic acid bacteria on pathogens in foods
| PDF Version - Osama Ibrahim
Oligosaccharides: An overview of beneficial sweeteners for food products
| PDF Version - Markus Link
Food analysis to check quality, safety and authenticity by full-automated 1H-NMR
| PDF Version - Ben-Shoshan
The effect of eczema, environment and sociodemographic factors on the development of food allergy
| PDF Version