Glass Transition and Phase Transitions in Food and Biological Materials

Released on by Jasim Ahmed
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  • Glass Transition and Phase Transitions in Food and Biological Materials Book Detail

  • Author : Jasim Ahmed
  • Release Date : 2017-02-03
  • Publisher : John Wiley & Sons
  • Genre : Technology & Engineering
  • Pages : 494
  • ISBN 13 : 1118935713
  • File Size : 87,87 MB
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Glass Transition and Phase Transitions in Food and Biological Materials by Jasim Ahmed PDF Summary

Book Description: Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.

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Phase Transitions in Foods

Phase Transitions in Foods

File Size : 38,38 MB
Total View : 9356 Views
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Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect