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Phase transitions in foods

Drusch, Stephan,

Phase transitions in foods

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Phase transitions in foods/ Yrjö H. Roos, Stephan Drusch.
作者:	Roos, Yrjö H.,
其他作者:	Drusch, Stephan,
出版者:	Kidlington, Oxford :Academic Press, an imprint of Elsevier, : 2016.,
面頁冊數:	1 online resource :ill. :
標題:	Food - Composition. -
電子資源:	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:

557409
Food
--Composition.Index Terms--Genre/Form:

554714
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 557409
650 0 $a Phase transformations (Statistical physics) $3 596895
655 4 $a Electronic books. $2 local $3 554714
700 1 $a Drusch, Stephan, $e author. $3 1292618
856 4 0 $u https://www.sciencedirect.com/science/book/9780124080867

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