Foods can be structurally complex, so it is important to know what to measure in all the emulsions and mixes of solids, liquids and gels along with the best tools to measure it. The information shared within these new e-books will help you achieve your food development and processing workflow goals.
Rheology involves the study of mechanical properties of food and how they flow and deform under different conditions – pouring, cold storage, shelf life over time, etc.
Food extrusion is a technique that enables continuous and cost-efficient manufacturing of food, feed, nutritional additives and flavors, ensuring the right structure and shape flexibility as well as consistent product quality.
