Phase transitions in foods /:
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 chang...
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
San Diego :
Academic Press,
©1995.
|
| Series: | Food science and technology international series.
|
| Subjects: | |
| Online Access: | DE-862 DE-863 DE-862 DE-863 |
| Summary: | 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 resource (xii, 360 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780080538730 0080538738 9780125953405 0125953402 1281033545 9781281033543 |
Staff View
MARC
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| 505 | 0 | |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. | |
| 520 | |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. | ||
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| 650 | 0 | |a Phase transformations (Statistical physics) |0 http://id.loc.gov/authorities/subjects/sh85100646 | |
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| 650 | 6 | |a Transitions de phase. | |
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Record in the Search Index
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| _version_ | 1829094615148396545 |
| adam_text | |
| any_adam_object | |
| author | Roos, Yrjö H. |
| author_GND | http://id.loc.gov/authorities/names/n95011631 |
| author_facet | Roos, Yrjö H. |
| author_role | |
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| contents | 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. |
| ctrlnum | (OCoLC)180766173 |
| 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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| id | ZDB-4-EBA-ocn180766173 |
| illustrated | Illustrated |
| indexdate | 2025-04-11T08:35:56Z |
| institution | BVB |
| isbn | 9780080538730 0080538738 9780125953405 0125953402 1281033545 9781281033543 |
| language | English |
| oclc_num | 180766173 |
| open_access_boolean | |
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| physical | 1 online resource (xii, 360 pages) : illustrations |
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| publishDate | 1995 |
| publishDateSearch | 1995 |
| publishDateSort | 1995 |
| publisher | Academic Press, |
| record_format | marc |
| series | Food science and technology international series. |
| series2 | Food science and technology international series |
| spelling | Roos, Yrjö H. http://id.loc.gov/authorities/names/n95011631 Phase transitions in foods / Yrjö H. Roos. San Diego : Academic Press, ©1995. 1 online resource (xii, 360 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Food science and technology international series Includes bibliographical references and index. Print version record. 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. Food Composition. http://id.loc.gov/authorities/subjects/sh85050191 Phase transformations (Statistical physics) http://id.loc.gov/authorities/subjects/sh85100646 Aliments Composition. Transitions de phase. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Composition fast Phase transformations (Statistical physics) fast Lebensmittel gnd http://d-nb.info/gnd/4034870-2 Phasenumwandlung gnd http://d-nb.info/gnd/4132140-6 MECÂNICA ESTATÍSTICA. larpcal ALIMENTOS. larpcal COMPOSIÇÃO DE ALIMENTOS. larpcal Aliments Composition. ram Transitions de phase. ram Food science has work: Phase Transitions in Foods (Text) https://id.oclc.org/worldcat/entity/E39PCFXCCTq7PyfKVtxGqfQxym https://id.oclc.org/worldcat/ontology/hasWork Print version: Roos, Yrjö H. Phase transitions in foods. San Diego : Academic Press, ©1995 0125953402 9780125953405 (DLC) 95005987 (OCoLC)32049917 Food science and technology international series. http://id.loc.gov/authorities/names/n94037846 |
| spellingShingle | Roos, Yrjö H. Phase transitions in foods / Food science and technology international series. 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. Food Composition. http://id.loc.gov/authorities/subjects/sh85050191 Phase transformations (Statistical physics) http://id.loc.gov/authorities/subjects/sh85100646 Aliments Composition. Transitions de phase. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Composition fast Phase transformations (Statistical physics) fast Lebensmittel gnd http://d-nb.info/gnd/4034870-2 Phasenumwandlung gnd http://d-nb.info/gnd/4132140-6 MECÂNICA ESTATÍSTICA. larpcal ALIMENTOS. larpcal COMPOSIÇÃO DE ALIMENTOS. larpcal Aliments Composition. ram Transitions de phase. ram |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050191 http://id.loc.gov/authorities/subjects/sh85100646 http://d-nb.info/gnd/4034870-2 http://d-nb.info/gnd/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 | Food Composition. http://id.loc.gov/authorities/subjects/sh85050191 Phase transformations (Statistical physics) http://id.loc.gov/authorities/subjects/sh85100646 Aliments Composition. Transitions de phase. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Composition fast Phase transformations (Statistical physics) fast Lebensmittel gnd http://d-nb.info/gnd/4034870-2 Phasenumwandlung gnd http://d-nb.info/gnd/4132140-6 MECÂNICA ESTATÍSTICA. larpcal ALIMENTOS. larpcal COMPOSIÇÃO DE ALIMENTOS. larpcal Aliments Composition. ram Transitions de phase. ram |
| topic_facet | Food Composition. Phase transformations (Statistical physics) Aliments Composition. Transitions de phase. TECHNOLOGY & ENGINEERING Food Science. Food Composition Lebensmittel Phasenumwandlung MECÂNICA ESTATÍSTICA. ALIMENTOS. COMPOSIÇÃO DE ALIMENTOS. |
| work_keys_str_mv | AT roosyrjoh phasetransitionsinfoods |