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Rheological and Textural Properties of Food Analogues

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dc.abstract.enThe growing global population’s increasing demand for food has driven the development of food analogues. A deep understanding of the rheological and textural properties is essential for the successful development of these analogues, as they greatly influence consumer acceptance and overall product quality. Various rheological tests, including shear, oscillatory, and extensional measurements, offer insights into their flow and viscoelastic characteristics. Texture analysis techniques quantify attributes like hardness, cohesiveness, etc., providing insights into mechanical properties of these analogues. The chapter explores the interaction between rheological and textural properties, highlighting how changes in rheology can affect the final texture of food analogues. It underscores the significance of rheological and textural profiling, which integrates data from both domains to gain a comprehensive understanding of product behavior. With an in-depth understanding of rheological and textural qualities, next-generation food analogs can be developed quickly and match customer expectations for both nutritional value and sensory properties.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.contributor.authorDemirkesen, Ilkem
dc.contributor.authorMert, Behic
dc.contributor.authorCosta, Rui
dc.contributor.authorSzablewski, Tomasz
dc.contributor.editorCan, Özlem Pelin
dc.contributor.editorGöksel Saraç, Meryem
dc.contributor.editorAslan Türker, Duygu
dc.date.accessioned2025-02-06T20:45:39Z
dc.date.available2025-02-06T20:45:39Z
dc.date.issued2024
dc.description.bibliographyil., bibliogr.
dc.description.points20
dc.identifier.doi10.1007/978-3-031-69872-9
dc.identifier.eisbn978-3-031-69872-9
dc.identifier.isbn978-3-031-69871-2
dc.identifier.isbn978-3-031-69874-3
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2453
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.pubinfoCham
dc.publisherSpringer
dc.publisher.ministerialSpringer
dc.relation.bookFood Analogues: Emerging Methods and Challenges
dc.relation.pages291-328
dc.rightsClosedAccess
dc.sciencecloudsend
dc.subject.enrheological properties
dc.subject.entextural properties
dc.subject.enfood analogues
dc.subject.plreologia
dc.subject.pltekstura
dc.subject.planalogi żywnosci
dc.titleRheological and Textural Properties of Food Analogues
dc.typeMonographChapter
dspace.entity.typePublication