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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.
|
| Colección: | Food science and technology international series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 050 | 4 | |a TP372.5 |b .R66 1995eb | |
| 070 | |a TP372.5.R66 |b 1995 | ||
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| 100 | 1 | |a Roos, Yrj�o H. | |
| 245 | 1 | 0 | |a Phase transitions in foods / |c Yrj�o H. Roos. |
| 260 | |a San Diego : |b Academic Press, |c �1995. | ||
| 300 | |a 1 online resource (xii, 360 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology international series | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a 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. | |
| 520 | |a 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 changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone invol. | ||
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Phase transformations (Statistical physics) | |
| 650 | 6 | |a Aliments |x Composition. |0 (CaQQLa)201-0013070 | |
| 650 | 6 | |a Transitions de phase. |0 (CaQQLa)201-0009717 | |
| 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 | |
| 650 | 7 | |a Lebensmittel |2 gnd |0 (DE-588)4034870-2 | |
| 650 | 7 | |a Phasenumwandlung |2 gnd |0 (DE-588)4132140-6 | |
| 650 | 7 | |a MEC�ANICA ESTAT�ISTICA. |2 larpcal | |
| 650 | 7 | |a ALIMENTOS. |2 larpcal | |
| 650 | 7 | |a COMPOSI�C�AO DE ALIMENTOS. |2 larpcal | |
| 650 | 7 | |a Aliments |x Composition. |2 ram | |
| 650 | 7 | |a Transitions de phase. |2 ram | |
| 653 | 0 | |a Food science | |
| 776 | 0 | 8 | |i Print version: |a Roos, Yrj�o H. |t Phase transitions in foods. |d San Diego : Academic Press, �1995 |z 0125953402 |z 9780125953405 |w (DLC) 95005987 |w (OCoLC)32049917 |
| 830 | 0 | |a Food science and technology international series. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780125953405 |z Texto completo |