Rheological Properties In Foods In Food Chemistry

Rheological Instrumental Techniques

Food texture can be defined as the way in which the various constituents and structural elements are arranged and combined into a micro- and macrostructure and the external manifestations of this structure in terms of flow and deformation. Most of our foods are complex physico-chemical structures and, as a result, the physical properties cover a wide range from fluid, Newtonian materials to the most complex disperse systems with semisolid character. There is a direct relationship between the...

Intentional Additives

Chemicals that are intentionally introduced into foods to aid in processing, to act as preservatives, or to improve the quality of the food are called intentional additives. Their use is strictly regulated by national and international laws. The National Academy of Sciences (1973) has listed the purposes of food additives as follows to improve or maintain nutritional value to enhance consumer acceptability to make the food more readily available to facilitate preparation of the food The use of...