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Glass Transition and Phase Transitions in Food and Biological Materials (Hardcover): Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials (Hardcover)
Jasim Ahmed; Edited by (board members) Mohammad Shafiur Rahman, Yrjo H. Roos
R3,930 R3,699 Discovery Miles 36 990 Save R231 (6%) Ships in 10 - 15 working days

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.

Phase Transitions in Foods (Hardcover, 2nd edition): Yrjo H. Roos, Stephan Drusch Phase Transitions in Foods (Hardcover, 2nd edition)
Yrjo H. Roos, Stephan Drusch
R2,140 Discovery Miles 21 400 Out of stock

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing 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 change. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It 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.

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