Food Rheology

Food rheology is the study of the flow properties of food, i.e., the consistency and flow of food under certain conditions. The consistency, degree of fluidity, and mechanical properties are important in understanding the food texture, shelf life and stability of the food.. The acceptability of food products to the consumer is indicated by food texture, such as how spreadable and creamy the food product is. Food rheology is an important quality control aspect during food manufacture and processing

 

  • Physico-chemical properties of food
  • Flavor chemistry

Related Conference of Food Rheology

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4th Global Summit on Food Science, Nutrition and Technology

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3rd World Congress on Food Science and Biotechnology

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