The Resource Phase transitions in foods, Yrjö H. Roos, Stephan Drusch, (electronic book)
Phase transitions in foods, Yrjö H. Roos, Stephan Drusch, (electronic book)
Resource Information
The item Phase transitions in foods, Yrjö H. Roos, Stephan Drusch, (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.This item is available to borrow from 1 library branch.
Resource Information
The item Phase transitions in foods, Yrjö H. Roos, Stephan Drusch, (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.
This item is available to borrow from 1 library branch.
- 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 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
- Language
- eng
- Edition
- Second edition.
- Extent
- 1 online resource
- Isbn
- 9780124080867
- Label
- Phase transitions in foods
- Title
- Phase transitions in foods
- Statement of responsibility
- Yrjö H. Roos, Stephan Drusch
- Language
- eng
- 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 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
- Cataloging source
- N$T
- http://library.link/vocab/creatorName
- Roos, Yrjö H
- Dewey number
- 664.07
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TP372.5
- LC item number
- .R66 2016
- Literary form
- non fiction
- Nature of contents
-
- dictionaries
- bibliography
- http://library.link/vocab/relatedWorkOrContributorName
- Drusch, Stephan
- http://library.link/vocab/subjectName
-
- Food
- Phase transformations (Statistical physics)
- Label
- Phase transitions in foods, Yrjö H. Roos, Stephan Drusch, (electronic book)
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Control code
- SCIDI922966075
- Dimensions
- unknown
- Edition
- Second edition.
- Extent
- 1 online resource
- File format
- unknown
- Form of item
- online
- Isbn
- 9780124080867
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations
- Reformatting quality
- preservation
- Sound
- unknown sound
- Specific material designation
- remote
- Label
- Phase transitions in foods, Yrjö H. Roos, Stephan Drusch, (electronic book)
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Control code
- SCIDI922966075
- Dimensions
- unknown
- Edition
- Second edition.
- Extent
- 1 online resource
- File format
- unknown
- Form of item
- online
- Isbn
- 9780124080867
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations
- Reformatting quality
- preservation
- Sound
- unknown sound
- Specific material designation
- remote
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/portal/Phase-transitions-in-foods-Yrj%C3%B6-H.-Roos-Stephan/lsDzSR6Oy1s/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/portal/Phase-transitions-in-foods-Yrj%C3%B6-H.-Roos-Stephan/lsDzSR6Oy1s/">Phase transitions in foods, Yrjö H. Roos, Stephan Drusch, (electronic book)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">Sydney Jones Library, University of Liverpool</a></span></span></span></span></div>
