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Phase transitions in foods /
Assembling recent research and theories, this book describes 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 chang...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
San Diego :
Academic Press,
©1995.
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| Colección: | Food science and technology international series.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Phase Transitions in Foods; Copyright Page; Contents; Preface; Chapter 1. Introduction to Phase Transitions; Chapter 2. Physical State and Molecular Mobility; Chapter 3. Methodology; Chapter 4. Water and Phase Transitions; Chapter 5. Food Components and Polymers; Chapter 6. Prediction of the Physical State; Chapter 7. Time Dependent Phenomena; Chapter 8. Mechanical Properties; Chapter 9. Reaction Kinetics; Chapter 10. Food Processing and Storage; Index; Food Science and Technology.