Phase transitions in foods:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
San Diego
Academic Press
c1995
|
| Schriftenreihe: | Food science and technology international series
|
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Beschreibung: | Assembling recent research and theories, this book describes 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 changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book 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. Key Features * Contains descriptions of nonfat 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 occuring 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 * No recent competition Includes bibliographical references and index |
| Beschreibung: | 1 Online-Ressource (xii, 360 p.) |
| ISBN: | 0125953402 9780125953405 |
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| 500 | |a Includes bibliographical references and index | ||
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Datensatz im Suchindex
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| author | Roos, Yrjö H. |
| author_facet | Roos, Yrjö H. |
| author_role | aut |
| author_sort | Roos, Yrjö H. |
| author_variant | y h r yh yhr |
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| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:09Z |
| institution | BVB |
| isbn | 0125953402 9780125953405 |
| language | English |
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| physical | 1 Online-Ressource (xii, 360 p.) |
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| spelling | Roos, Yrjö H. Verfasser aut Phase transitions in foods Yrjö H. Roos San Diego Academic Press c1995 1 Online-Ressource (xii, 360 p.) txt rdacontent c rdamedia cr rdacarrier Food science and technology international series Assembling recent research and theories, this book describes 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 changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book 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. Key Features * Contains descriptions of nonfat 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 occuring 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 * No recent competition Includes bibliographical references and index Aliments / Composition Transitions de phase MECÂNICA ESTATÍSTICA. larpcal ALIMENTOS. larpcal COMPOSIÇÃO DE ALIMENTOS. larpcal Food / Composition fast Phase transformations (Statistical physics) fast Food Composition Phase transformations (Statistical physics) Phasenumwandlung (DE-588)4132140-6 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Phasenumwandlung (DE-588)4132140-6 s 1\p DE-604 http://www.sciencedirect.com/science/book/9780125953405 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Roos, Yrjö H. Phase transitions in foods Aliments / Composition Transitions de phase MECÂNICA ESTATÍSTICA. larpcal ALIMENTOS. larpcal COMPOSIÇÃO DE ALIMENTOS. larpcal Food / Composition fast Phase transformations (Statistical physics) fast Food Composition Phase transformations (Statistical physics) Phasenumwandlung (DE-588)4132140-6 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4132140-6 (DE-588)4034870-2 |
| title | Phase transitions in foods |
| title_auth | Phase transitions in foods |
| title_exact_search | Phase transitions in foods |
| title_full | Phase transitions in foods Yrjö H. Roos |
| title_fullStr | Phase transitions in foods Yrjö H. Roos |
| title_full_unstemmed | Phase transitions in foods Yrjö H. Roos |
| title_short | Phase transitions in foods |
| title_sort | phase transitions in foods |
| topic | Aliments / Composition Transitions de phase MECÂNICA ESTATÍSTICA. larpcal ALIMENTOS. larpcal COMPOSIÇÃO DE ALIMENTOS. larpcal Food / Composition fast Phase transformations (Statistical physics) fast Food Composition Phase transformations (Statistical physics) Phasenumwandlung (DE-588)4132140-6 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Aliments / Composition Transitions de phase MECÂNICA ESTATÍSTICA. ALIMENTOS. COMPOSIÇÃO DE ALIMENTOS. Food / Composition Phase transformations (Statistical physics) Food Composition Phasenumwandlung Lebensmittel |
| url | http://www.sciencedirect.com/science/book/9780125953405 |
| work_keys_str_mv | AT roosyrjoh phasetransitionsinfoods |