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Phase Transitions in Foods.
'Phase Transitions in Foods' 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 eff...
| Clasificación: | Libro Electrónico |
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| Autores principales: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press [Imprint] Elsevier Science & Technology Books
Oct. 2015
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| Edición: | 2nd ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 'Phase Transitions in Foods' 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. |
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| Descripción Física: | 1 online resource |
| Público: | Scholarly & Professional |
| Bibliografía: | Includes bibliographical references at the end of each chapters and index. |
| ISBN: | 9780124080867 0124080863 9780124079229 0124079229 |