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Phase transitions in foods /
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, th...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Kidlington, Oxford :
Academic Press, an imprint of Elsevier,
[2016]
|
| Edición: | Second edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Roos, Yrjö H., |e author. | |
| 245 | 1 | 0 | |a Phase transitions in foods / |c Yrjö H. Roos, Stephan Drusch. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Kidlington, Oxford : |b Academic Press, an imprint of Elsevier, |c [2016] | |
| 300 | |a 1 online resource : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed October 8, 2015). | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a 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. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Phase transformations (Statistical physics) | |
| 650 | 6 | |a Transitions de phase. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Composition. |2 fast |0 (OCoLC)fst00930485 | |
| 650 | 7 | |a Phase transformations (Statistical physics) |2 fast |0 (OCoLC)fst01060410 | |
| 700 | 1 | |a Drusch, Stephan, |e author. | |
| 776 | 0 | 8 | |i Print version: |z 0124080863 |z 9780124080867 |w (OCoLC)911092129 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpPTFE0001/toc |z Texto completo |
| 938 | |a EBSCOhost |b EBSC |n 1077329 | ||
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| 994 | |a 92 |b IZTAP | ||