Phase transitions in foods /

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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...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Roos, Yrjö H.
Format: Electronic eBook
Language:Inglés
Published: San Diego : Academic Press, ©1995.
Series:Food science and technology international series.
Subjects:
Food > Composition.
Phase transformations (Statistical physics)
Aliments > Composition.
Transitions de phase.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Composition
Lebensmittel
Phasenumwandlung
MECÂNICA ESTATÍSTICA.
ALIMENTOS.
COMPOSIÇÃO DE ALIMENTOS.
Food science
Online Access:Texto completo
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Phase transitions in foods /
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Electronic eBook
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Phase Transitions in Foods.
by Roos, Yrjo H. , Drusch, Stephan
Published 2015
Texto completo
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