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Phase Transitions in Foods
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Phase Transitions in Foods Hardcover - 2015

by Yrjo H. Roos; Stephan Drusch


From the publisher

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.

Details

  • Title Phase Transitions in Foods
  • Author Yrjo H. Roos; Stephan Drusch
  • Binding Hardcover
  • Edition Hardback
  • Pages 380
  • Volumes 1
  • Language ENG
  • Publisher Academic Press
  • Date 2015-10-07
  • Illustrated Yes
  • ISBN 9780124080867 / 0124080863
  • Weight 2.1 lbs (0.95 kg)
  • Dimensions 9.3 x 7.6 x 0.9 in (23.62 x 19.30 x 2.29 cm)
  • Library of Congress subjects Food - Composition, Phase transformations (Statistical physics)
  • Dewey Decimal Code 664.07
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Phase Transitions in Foods
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Phase Transitions in Foods

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Oxford Uk: Academic Press , 2016. Very bright clean hardcover NO dustwrapper,as issued Many technical illustrations accompany the text. A very nice example of this book SEE IMAGES. DETAILED IMAGES AVAILABLE ON REQUEST. Second Edition. Laminated Boards. Very Good/No Jacket. 9 ½ x 7 ½ Inches. Hardcover.
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PHASE TRANSITIONS IN FOOD

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