Phase Transitions in Foods

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Phase Transitions in Foods by Yrjo H Roos, Stephan Drusch, Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Yrjo H Roos, Stephan Drusch ISBN: 9780124079229
Publisher: Elsevier Science Publication: October 5, 2015
Imprint: Academic Press Language: English
Author: Yrjo H Roos, Stephan Drusch
ISBN: 9780124079229
Publisher: Elsevier Science
Publication: October 5, 2015
Imprint: Academic Press
Language: English

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of change.

The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.

  • Contains descriptions of non-fat food solids as "biopolymers" which exhibit physical properties that are highly dependent on temperature, time, and water content
  • Details the effects of water on the state and stability of foods
  • Includes information on changes occurring in state and physicochemical properties during processing and storage
  • The only book on phase and state transitions written specifically for the applications in food industry, product development, and research
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of change.

The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.

More books from Elsevier Science

Cover of the book Handbook of Borehole Acoustics and Rock Physics for Reservoir Characterization by Yrjo H Roos, Stephan Drusch
Cover of the book Conjugate Addition Reactions in Organic Synthesis by Yrjo H Roos, Stephan Drusch
Cover of the book Flow and Contaminant Transport in Fractured Rock by Yrjo H Roos, Stephan Drusch
Cover of the book Plant Microbe Interactions by Yrjo H Roos, Stephan Drusch
Cover of the book Food and Drug Regulation in an Era of Globalized Markets by Yrjo H Roos, Stephan Drusch
Cover of the book International Review of Cell and Molecular Biology by Yrjo H Roos, Stephan Drusch
Cover of the book Handbook of Gold Exploration and Evaluation by Yrjo H Roos, Stephan Drusch
Cover of the book Phononics by Yrjo H Roos, Stephan Drusch
Cover of the book Pesticide Chemistry and Bioscience by Yrjo H Roos, Stephan Drusch
Cover of the book Advances in Imaging and Electron Physics by Yrjo H Roos, Stephan Drusch
Cover of the book New Sources of Oil and Gas by Yrjo H Roos, Stephan Drusch
Cover of the book Comprehensive Coordination Chemistry II by Yrjo H Roos, Stephan Drusch
Cover of the book Advances in Microbial Physiology by Yrjo H Roos, Stephan Drusch
Cover of the book Fundamentals of Radiation and Chemical Safety by Yrjo H Roos, Stephan Drusch
Cover of the book ODE/PDE α-synuclein Models for Parkinson’s Disease by Yrjo H Roos, Stephan Drusch
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy