{"product_id":"non-newtonian-properties-of-fruit-concentrates-von-manal-sorour","title":"Non-Newtonian Properties of Fruit Concentrates","description":"\u003cp\u003eThere is a large body of literature on food rheology  because the study of food rheology entails unique  factors beyond an understanding of the basic  rheological dynamics of the flow and deformation of  matter. Food can be classified according to its  rheological state, such as a solid, gel, liquid,  emulsion with associated rheological behaviors, and  its rheological properties can be measured. These  properties will affect the design of food processing  plants, as well as shelf life and other important  factors, including sensory properties that appeal to  consumers. Because foods are structurally complex,  often a mixture of fluid and solids with varying  properties within a single mass, the study of food  rheology is more complicated than study in fields  such as the rheology of polymers. The most important  factor in food rheology is consumer perception of  the product. This perception is affected by how the  food looks on the plate as well as how it feels in  the mouth, or \"mouthfeel\". Mouthfeel is influenced  by how food moves or flows once it is in a person's  mouth and determines how desirable the food is seen  to be.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783844394160\"\u003e\u003ch3\u003eRheological properties of Food\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783844394160","offer_id":39470066040925,"sku":"9783844394160","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/c2d757f7-f8d8-4f76-9f51-9cde04f67fa0.jpg?v=1738394086","url":"https:\/\/shop.autorenwelt.de\/products\/non-newtonian-properties-of-fruit-concentrates-von-manal-sorour","provider":"Autorenwelt Shop","version":"1.0","type":"link"}