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Phase transitions in foods

Drusch, Stephan,

Phase transitions in foods

Record Type:	Electronic resources : Monograph/item
Title/Author:	Phase transitions in foodsYrjö H. Roos, Stephan Drusch.
Author:	Roos, Yrjö H.,
other author:	Drusch, Stephan,
Published:	Kidlington, Oxford :Academic Press, an imprint of Elsevier,2016.
Description:	1 online resource :ill.
Subject:	FoodComposition.
Online resource:	https://www.sciencedirect.com/science/book/9780124080867
ISBN:	9780124079229 (electronic bk.)

Phase transitions in foods
Roos, Yrjö H.,

Phase transitions in foods[electronic resource] /Yrjö H. Roos, Stephan Drusch. - Second edition. - Kidlington, Oxford :Academic Press, an imprint of Elsevier,2016. - 1 online resource :ill.

Includes bibliographical references and index.

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.

ISBN: 9780124079229 (electronic bk.)Subjects--Topical Terms:

273476
Food
--Composition.Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TP372.5 / .R66 2016

Dewey Class. No.: 664.07

Phase transitions in foods
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250 $a Second edition.
260 $a Kidlington, Oxford : $b Academic Press, an imprint of Elsevier, $c 2016.
300 $a 1 online resource : $b ill.
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.
588 0 $a Online resource; title from PDF title page (EBSCO, viewed October 8, 2015).
650 0 $a Food $x Composition. $3 273476
650 0 $a Phase transformations (Statistical physics) $3 225556
655 4 $a Electronic books. $2 local. $3 214472
700 1 $a Drusch, Stephan, $e author. $3 872240
856 4 0 $u https://www.sciencedirect.com/science/book/9780124080867