Mixolab

A New Approach to Rheology

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Mixolab by Arnaud Dubat, Elsevier Science
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Author: Arnaud Dubat ISBN: 9780128104309
Publisher: Elsevier Science Publication: April 27, 2016
Imprint: Woodhead Publishing and AACC International Press Language: English
Author: Arnaud Dubat
ISBN: 9780128104309
Publisher: Elsevier Science
Publication: April 27, 2016
Imprint: Woodhead Publishing and AACC International Press
Language: English

Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals.

Key Features:

  • Technical description of the Mixolab and comparison with existing devices
  • Coverage of durum wheat, rice, corn, buckwheat, and other cereals
  • Specific focus on gluten, starch, ingredients, and enzymes
  • Influence of sugar, fats, and salt on dough rheology
  • International comparisons of HACCP experiences
  • Table of uses for specific carbohydrates
  • Descriptions of improved laboratory techniques
  • Wheat testing for breeders

An Essential Reference For:

  • Additive manufacturers
  • Bakers
  • Breeders
  • Enzyme manufacturers
  • Millers
  • Quality control laboratories
  • Research laboratories
  • Research and development centers      
  • Storage elevators
  • Students
  • Universities
  • Yeast producers
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals.

Key Features:

An Essential Reference For:

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