Phase Transitions in Foods
Yrjo H Roos author Stephan Drusch author
Format:Hardback
Publisher:Elsevier Science Publishing Co Inc
Published:8th Oct '15
Currently unavailable, currently targeted to be due back around 6th May 2025, but could change
The most recent research and theories on phase transitions in foods, covering the role of water as a plasticizer and other key topics
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.
"Collates a wealth of information that constitutes a reference source not only for food technologists and engineers but also, and perhaps more importantly, for proteins chemists, microbiologists, enzymologists, and the like, although they may not realize it without a careful reading...The book is the first to draw together salient information on phase and state transitions and the consequences of those transitions on the mechanical and physicochemical properties of foods, polymers, and some biological materials. As such, the book will become an essential reference text." --Journal of Food Composition and Analysis
ISBN: 9780124080867
Dimensions: unknown
Weight: 950g
380 pages
2nd edition