Phase Transitions in Foods

by

Write The First Customer Review

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 ...

Phase Transitions in Foods 2015, Academic Press, San Diego

ISBN-13: 9780124080867

2nd Revised edition

Hardcover

Select
Phase Transitions in Foods 1995, Academic Press, San Diego, CA

ISBN-13: 9780125953405

Hardcover

Select