Phase Transitions in Foods
Autor Yrjo H. Roos, Stephan Druschen Limba Engleză Hardback – 7 oct 2015
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.
- Contains descriptions of non-fat food solids as "biopolymers" which exhibit physical properties that are highly dependent on temperature, time, and water content
- Details the effects of water on the state and stability of foods
- Includes information on changes occurring in state and physicochemical properties during processing and storage
- The only book on phase and state transitions written specifically for the applications in food industry, product development, and research
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Specificații
ISBN-13: 9780124080867
ISBN-10: 0124080863
Pagini: 380
Dimensiuni: 191 x 235 x 23 mm
Greutate: 0.95 kg
Ediția:Revised
Editura: ELSEVIER SCIENCE
ISBN-10: 0124080863
Pagini: 380
Dimensiuni: 191 x 235 x 23 mm
Greutate: 0.95 kg
Ediția:Revised
Editura: ELSEVIER SCIENCE
Public țintă
Industrial researchers directly involved with food processing and product development, food science researchers and food science students (food engineering and food chemistry). Also of interest to agricultural and chemical engineers.Cuprins
1. Introduction to Phase Transitions2. Physical State and Molecular Mobility 3. Methodology4. Water and Phase Transitions5. Food Components and Polymers6. Prediction of the Physical State7. Time-Dependent Phenomena8. Reaction Kinetics9. Food Processing and Storage
Recenzii
"Collates a wealth of information that constitutes a reference source not only for food technologists and engineers but also, and perhaps more importantly, for proteins chemists, microbiologists, enzymologists, and the like, although they may not realize it without a careful reading...The book is the first to draw together salient information on phase and state transitions and the consequences of those transitions on the mechanical and physicochemical properties of foods, polymers, and some biological materials. As such, the book will become an essential reference text." --Journal of Food Composition and Analysis