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Item Details
Title: PHASE TRANSITIONS IN FOODS
By: Yrjo Henr Roos, Stephan Drusch
Format: Hardback

List price: £91.99


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0124080863
ISBN 13: 9780124080867
Publisher: ELSEVIER SCIENCE PUBLISHING CO INC
Pub. date: 1 October, 2015
Edition: 2nd edition
Pages: 380
Synopsis: 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.
Publication: US
Imprint: Academic Press Inc
Returns: Non-returnable
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