Rheology of food systems new review from CCFRA

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 28 March 2008



(2008), "Rheology of food systems new review from CCFRA", Nutrition & Food Science, Vol. 38 No. 2. https://doi.org/10.1108/nfs.2008.01738bab.001



Emerald Group Publishing Limited

Copyright © 2008, Emerald Group Publishing Limited

Rheology of food systems new review from CCFRA

Article Type: Food facts From: Nutrition

A new review from CCFRA explains the nature and measurement of rheology and what it means for real food systems. Real food systems present a challenging situation when determining inherent physical properties as well as the change in these properties when different treatments are applied. Measurements are required that are able to provide more information about raw materials' performance during processing and provide insight into potential interactions between food components when present in more complex systems. This review (Rheological and other techniques and methods used in the characterisation of food systems Review No. 57) covers techniques and methods that have traditionally been used to characterise the physical properties of raw materials and food systems as well as examining a number of alternative techniques that have the potential to be applied to food systems in order to provide more detailed information about material properties and their likely interactions.

Further details are available from CCFRA's on-line bookstore at: www.campden.co.uk

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