Phase transitions in foods:
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
San Diego
Academic Press
c1995
|
| Series: | Food science and technology international series
|
| Subjects: | |
| Online Access: | FAW01 FAW02 Volltext |
| Item Description: | 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 |
| Physical Description: | 1 Online-Ressource (xii, 360 p.) |
| ISBN: | 0080538738 0125953402 9780080538730 |
Staff View
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV043164836 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 151126s1995 |||| o||u| ||||||eng d | ||
| 020 | |a 0080538738 |c electronic bk. |9 0-08-053873-8 | ||
| 020 | |a 0125953402 |c acidfree paper |9 0-12-595340-2 | ||
| 020 | |a 9780080538730 |c electronic bk. |9 978-0-08-053873-0 | ||
| 035 | |a (OCoLC)180766173 | ||
| 035 | |a (DE-599)BVBBV043164836 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 |a DE-1047 | ||
| 082 | 0 | |a 664 |2 22 | |
| 100 | 1 | |a Roos, Yrjö H. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Phase transitions in foods |c Yrjö H. Roos |
| 264 | 1 | |a San Diego |b Academic Press |c c1995 | |
| 300 | |a 1 Online-Ressource (xii, 360 p.) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Food science and technology international series | |
| 500 | |a Includes bibliographical references and index | ||
| 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 | |
| 650 | 7 | |a MECÂNICA ESTATÍSTICA. |2 larpcal | |
| 650 | 7 | |a ALIMENTOS. |2 larpcal | |
| 650 | 7 | |a COMPOSIÇÃO DE ALIMENTOS. |2 larpcal | |
| 650 | 7 | |a Food / Composition |2 fast | |
| 650 | 7 | |a Phase transformations (Statistical physics) |2 fast | |
| 650 | 4 | |a Food |x Composition | |
| 650 | 4 | |a Phase transformations (Statistical physics) | |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Phasenumwandlung |0 (DE-588)4132140-6 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 1 | |a Phasenumwandlung |0 (DE-588)4132140-6 |D s |
| 689 | 0 | |8 1\p |5 DE-604 | |
| 856 | 4 | 0 | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=210123 |x Aggregator |3 Volltext |
| 912 | |a ZDB-4-EBA | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-028589026 | ||
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=210123 |l FAW01 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
| 966 | e | |u http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=210123 |l FAW02 |p ZDB-4-EBA |q FAW_PDA_EBA |x Aggregator |3 Volltext | |
Record in the Search Index
| _version_ | 1804175638824747008 |
|---|---|
| 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 |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03449nmm a2200577zc 4500</leader><controlfield tag="001">BV043164836</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">151126s1995 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0080538738</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">0-08-053873-8</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0125953402</subfield><subfield code="c">acidfree paper</subfield><subfield code="9">0-12-595340-2</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780080538730</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-0-08-053873-0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)180766173</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV043164836</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield><subfield code="a">DE-1047</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664</subfield><subfield code="2">22</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Roos, Yrjö H.</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Phase transitions in foods</subfield><subfield code="c">Yrjö H. Roos</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">San Diego</subfield><subfield code="b">Academic Press</subfield><subfield code="c">c1995</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (xii, 360 p.)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Food science and technology international series</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="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</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="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</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Aliments / Composition</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Transitions de phase</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING / Food Science</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">MECÂNICA ESTATÍSTICA.</subfield><subfield code="2">larpcal</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">ALIMENTOS.</subfield><subfield code="2">larpcal</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">COMPOSIÇÃO DE ALIMENTOS.</subfield><subfield code="2">larpcal</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food / Composition</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Phase transformations (Statistical physics)</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Composition</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Phase transformations (Statistical physics)</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Phasenumwandlung</subfield><subfield code="0">(DE-588)4132140-6</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Phasenumwandlung</subfield><subfield code="0">(DE-588)4132140-6</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">1\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=210123</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-028589026</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=210123</subfield><subfield code="l">FAW01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=210123</subfield><subfield code="l">FAW02</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FAW_PDA_EBA</subfield><subfield code="x">Aggregator</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV043164836 |
| 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 |
| oclc_num | 180766173 |
| open_access_boolean | |
| owner | DE-1046 DE-1047 |
| owner_facet | DE-1046 DE-1047 |
| physical | 1 Online-Ressource (xii, 360 p.) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 1995 |
| publishDateSearch | 1995 |
| publishDateSort | 1995 |
| publisher | Academic Press |
| record_format | marc |
| 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 |
| url | http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=210123 |
| work_keys_str_mv | AT roosyrjoh phasetransitionsinfoods |