Phase Transitions in Foods

Written By Yrjo H. Roos
Phase Transitions in Foods
  • Publsiher : Academic Press
  • Release : 01 June 2015
  • ISBN : 9780124080867
  • Pages : 380 pages
  • Rating : /5 from reviews
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Download or read book entitled Phase Transitions in Foods by author: Yrjo H. Roos which was release on 01 June 2015 and published by Academic Press with total page 380 pages . This book available in PDF, EPUB and Kindle Format. 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. Contains descriptions of non-fat food solids as "biopolymers" which exhibit physical properties that are highly dependent on temperature, time, and water content Details the effects of water on the state and stability of foods Includes information on changes occurring in state and physicochemical properties during processing and storage The only book on phase and state transitions written specifically for the applications in food industry, product development, and research

Phase Transitions in Foods

Phase Transitions in Foods
  • Author : Yrjo H. Roos,Stephan Drusch
  • Publisher : Academic Press
  • Release Date : 2015-06-01
  • Total pages : 380
  • ISBN : 9780124080867
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Summary : 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 ...

Phase Transitions in Foods

Phase Transitions in Foods
  • Author : Yrjo H Roos,Stephan Drusch
  • Publisher : Academic Press
  • Release Date : 2015-10-05
  • Total pages : 380
  • ISBN : 9780124080867
GET BOOK

Summary : 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 ...

Phase Transitions in Foods

Phase Transitions in Foods
  • Author : Yrjö H. Roos,Yrjo H Roos
  • Publisher : Academic Press
  • Release Date : 1995-06-12
  • Total pages : 360
  • ISBN : 9780124080867
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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 ...

Non Equilibrium States and Glass Transitions in Foods

Non Equilibrium States and Glass Transitions in Foods
  • Author : Bhesh Bhandari
  • Publisher : Woodhead Publishing
  • Release Date : 2016-11-22
  • Total pages : 510
  • ISBN : 9780124080867
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Summary : Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and ...

Non Equilibrium States and Glass Transitions in Foods

Non Equilibrium States and Glass Transitions in Foods
  • Author : Bhesh R. Bhandari,Yrjö H. Roos
  • Publisher : Woodhead Publishing
  • Release Date : 2016-11-10
  • Total pages : 514
  • ISBN : 9780124080867
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Summary : Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and ...

Phase State Transitions in Foods Chemical Structural and Rheological Changes

Phase State Transitions in Foods  Chemical Structural and Rheological Changes
  • Author : Rao
  • Publisher : CRC Press
  • Release Date : 1998-05-27
  • Total pages : 408
  • ISBN : 9780124080867
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Summary : "Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and ...

Glass Transition and Phase Transitions in Food and Biological Materials

Glass Transition and Phase Transitions in Food and Biological Materials
  • Author : Jasim Ahmed
  • Publisher : John Wiley & Sons
  • Release Date : 2017-02-09
  • Total pages : 496
  • ISBN : 9780124080867
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Summary : 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 ...

Food Chemistry

Food Chemistry
  • Author : H.-D. Belitz,Werner Grosch,Peter Schieberle
  • Publisher : Springer Science & Business Media
  • Release Date : 2009-01-15
  • Total pages : 1070
  • ISBN : 9780124080867
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Summary : For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more ...

State and Phase Transitions and Quality Changes in Frozen Starch rich Foods

State and Phase Transitions and Quality Changes in Frozen Starch rich Foods
  • Author : Pavitra Krishna Kumar
  • Publisher : Unknown
  • Release Date : 2019
  • Total pages : 212
  • ISBN : 9780124080867
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Summary : The frozen food industry is growing, owing to changes in lifestyle among consumers. The science and technology of food freezing has advanced rapidly--ice crystal visualization and control of crystal growth and assisted freezing technologies have led to frozen foods with better stability and properties during their shelf life. However, there ...

Effect of High Pressure Low Temperature Phase Transitions on Model Systems Foods and Microorganisms

Effect of High Pressure   Low Temperature Phase Transitions on Model Systems  Foods and Microorganisms
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2008
  • Total pages : 316
  • ISBN : 9780124080867
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Summary : Read online Effect of High Pressure Low Temperature Phase Transitions on Model Systems Foods and Microorganisms written by , published by which was released on 2008. Download full Effect of High Pressure Low Temperature Phase Transitions on Model Systems Foods and Microorganisms Books now! Available in PDF, ePub and Kindle....

Physicochemical Stability of Selected Frozen and Dehydrated Foods In Relation to State phase Transitions

Physicochemical Stability of Selected Frozen and Dehydrated Foods  In Relation to State phase Transitions
  • Author : Roopesh Mohandas Syamaladevi
  • Publisher : Unknown
  • Release Date : 2012
  • Total pages : 212
  • ISBN : 9780124080867
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Summary : Water activity (aw) concept is traditionally used as a predictive means for microbial, chemical and physical changes in low and intermediate moisture. State of water and food solids, state and phase transitions are also relevant in explaining physicochemical stability of in non-equilibrium food systems as observed by many researchers. However, ...

Food Engineering Volume I

Food Engineering   Volume I
  • Author : Gustavo V. Barbosa-Cánovas
  • Publisher : EOLSS Publications
  • Release Date : 2009-08-10
  • Total pages : 504
  • ISBN : 9780124080867
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Summary : Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific ...

Handbook of Food Engineering Second Edition

Handbook of Food Engineering  Second Edition
  • Author : Dennis R. Heldman,Daryl B. Lund,Christina Sabliov
  • Publisher : CRC Press
  • Release Date : 2006-11-06
  • Total pages : 1040
  • ISBN : 9780124080867
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Summary : As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the ...

Water Activity in Foods

Water Activity in Foods
  • Author : Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza
  • Publisher : John Wiley & Sons
  • Release Date : 2020-05-12
  • Total pages : 640
  • ISBN : 9780124080867
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Summary : This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors ...

Texture in Food

Texture in Food
  • Author : B M McKenna
  • Publisher : Elsevier
  • Release Date : 2003-07-03
  • Total pages : 448
  • ISBN : 9780124080867
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Summary : Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises ...