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 FAW02 Volltext |
| Beschreibung: | Includes bibliographical references and index Front Cover; Phase Transitions in Foods; Copyright Page; Contents; Preface; Chapter 1. Introduction to Phase Transitions; Chapter 2. Physical State and Molecular Mobility; Chapter 3. Methodology; Chapter 4. Water and Phase Transitions; Chapter 5. Food Components and Polymers; Chapter 6. Prediction of the Physical State; Chapter 7. Time Dependent Phenomena; Chapter 8. Mechanical Properties; Chapter 9. Reaction Kinetics; Chapter 10. Food Processing and Storage; Index; Food Science and Technology 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 invol |
| Beschreibung: | 1 Online-Ressource (xii, 360 p.) |
| ISBN: | 0080538738 0125953402 9780080538730 |
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| 300 | |a 1 Online-Ressource (xii, 360 p.) | ||
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| 500 | |a Front Cover; Phase Transitions in Foods; Copyright Page; Contents; Preface; Chapter 1. Introduction to Phase Transitions; Chapter 2. Physical State and Molecular Mobility; Chapter 3. Methodology; Chapter 4. Water and Phase Transitions; Chapter 5. Food Components and Polymers; Chapter 6. Prediction of the Physical State; Chapter 7. Time Dependent Phenomena; Chapter 8. Mechanical Properties; Chapter 9. Reaction Kinetics; Chapter 10. Food Processing and Storage; Index; Food Science and Technology | ||
| 500 | |a 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 invol | ||
| 650 | 4 | |a Aliments / Composition | |
| 650 | 4 | |a Transitions de phase | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
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Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author | Roos, Yrjö H. |
| author_facet | Roos, Yrjö H. |
| author_role | aut |
| author_sort | Roos, Yrjö H. |
| author_variant | y h r yh yhr |
| building | Verbundindex |
| bvnumber | BV043164836 |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)180766173 (DE-599)BVBBV043164836 |
| 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 | 2024-07-10T07:19:28Z |
| institution | BVB |
| isbn | 0080538738 0125953402 9780080538730 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028589026 |
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| publishDate | 1995 |
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| series2 | Food science and technology international series |
| 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 Includes bibliographical references and index Front Cover; Phase Transitions in Foods; Copyright Page; Contents; Preface; Chapter 1. Introduction to Phase Transitions; Chapter 2. Physical State and Molecular Mobility; Chapter 3. Methodology; Chapter 4. Water and Phase Transitions; Chapter 5. Food Components and Polymers; Chapter 6. Prediction of the Physical State; Chapter 7. Time Dependent Phenomena; Chapter 8. Mechanical Properties; Chapter 9. Reaction Kinetics; Chapter 10. Food Processing and Storage; Index; Food Science and Technology 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 invol Aliments / Composition Transitions de phase TECHNOLOGY & ENGINEERING / Food Science bisacsh MECÂNICA ESTATÍSTICA. larpcal ALIMENTOS. larpcal COMPOSIÇÃO DE ALIMENTOS. larpcal Food / Composition fast Phase transformations (Statistical physics) fast Food Composition Phase transformations (Statistical physics) Lebensmittel (DE-588)4034870-2 gnd rswk-swf Phasenumwandlung (DE-588)4132140-6 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Phasenumwandlung (DE-588)4132140-6 s 1\p DE-604 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=210123 Aggregator 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh MECÂNICA ESTATÍSTICA. larpcal ALIMENTOS. larpcal COMPOSIÇÃO DE ALIMENTOS. larpcal Food / Composition fast Phase transformations (Statistical physics) fast Food Composition Phase transformations (Statistical physics) Lebensmittel (DE-588)4034870-2 gnd Phasenumwandlung (DE-588)4132140-6 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4132140-6 |
| 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh MECÂNICA ESTATÍSTICA. larpcal ALIMENTOS. larpcal COMPOSIÇÃO DE ALIMENTOS. larpcal Food / Composition fast Phase transformations (Statistical physics) fast Food Composition Phase transformations (Statistical physics) Lebensmittel (DE-588)4034870-2 gnd Phasenumwandlung (DE-588)4132140-6 gnd |
| topic_facet | Aliments / Composition Transitions de phase TECHNOLOGY & ENGINEERING / Food Science MECÂNICA ESTATÍSTICA. ALIMENTOS. COMPOSIÇÃO DE ALIMENTOS. Food / Composition Phase transformations (Statistical physics) Food Composition Lebensmittel Phasenumwandlung |
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