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Abstract
In this chapter, engineering aspects concerning real body mechanics and the impact of respective food ingredients on said properties are presented together. Food is a complex matrix and each of macro and micro ingredients plays its role in the formation of rheologic properties, and minor changes in the basic ingredient structure may affect the change of these properties significantly. Basic analytic techniques are presented for the assessment of rheologic parameters. Furthermore, this chapter includes the evaluation of the impact of selected food ingredients, such as: proteins, saccharides, lipids on the creation of measurable, rheologic parameters of food products and their modification possibilities.
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- Category:
- Monographic publication
- Type:
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Language:
- English
- Publication year:
- 2023
- Bibliographic description:
- Tylingo R.: Factors Affecting the Rheological Properties of Foods// Chemical and Functional Properties of Food Components/ : , , s.265-284
- Sources of funding:
-
- Free publication
- Verified by:
- Gdańsk University of Technology
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