The Resource Phase transitions in foods, Yrjö H. Roos, (electronic book)
Phase transitions in foods, Yrjö H. Roos, (electronic book)
Resource Information
The item Phase transitions in foods, Yrjö H. Roos, (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, (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
- 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 components. This book 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. Key Features : Contains descriptions of nonfat 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 occuring 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 : No recent competition
- Language
- eng
- Extent
- xii, 360 p.
- Contents
-
- Preface. Introduction to Phase Transitions. Physical State and Molecular Mobility. Methodology. Water and Phase Transitions. Food Components and Polymers. Prediction of the Physical State. Time-Dependent Phenomena. Mechanical Properties. Reaction Kinetics. Food Processing and Storage. Subject Index
- Isbn
- 9780125953405
- Label
- Phase transitions in foods
- Title
- Phase transitions in foods
- Statement of responsibility
- Yrjö H. Roos
- Language
- eng
- 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 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 components. This book 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. Key Features : Contains descriptions of nonfat 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 occuring 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 : No recent competition
- Cataloging source
- OPELS
- http://library.link/vocab/creatorName
- Roos, Yrjö H
- Dewey number
- 664
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TP372.5
- LC item number
- .R66 1995eb
- Literary form
- non fiction
- Nature of contents
-
- dictionaries
- bibliography
- Series statement
- Food science and technology international series.
- http://library.link/vocab/subjectName
-
- Food
- Phase transformations (Statistical physics)
- Label
- Phase transitions in foods, Yrjö H. Roos, (electronic book)
- Bibliography note
- Includes bibliographical references and index
- Contents
- Preface. Introduction to Phase Transitions. Physical State and Molecular Mobility. Methodology. Water and Phase Transitions. Food Components and Polymers. Prediction of the Physical State. Time-Dependent Phenomena. Mechanical Properties. Reaction Kinetics. Food Processing and Storage. Subject Index
- Dimensions
- 24 cm.
- Extent
- xii, 360 p.
- Form of item
- electronic
- Isbn
- 9780125953405
- Other control number
- 9780125953405
- Other physical details
- ill.
- Reproduction note
- Electronic resource.
- Specific material designation
- remote
- Label
- Phase transitions in foods, Yrjö H. Roos, (electronic book)
- Bibliography note
- Includes bibliographical references and index
- Contents
- Preface. Introduction to Phase Transitions. Physical State and Molecular Mobility. Methodology. Water and Phase Transitions. Food Components and Polymers. Prediction of the Physical State. Time-Dependent Phenomena. Mechanical Properties. Reaction Kinetics. Food Processing and Storage. Subject Index
- Dimensions
- 24 cm.
- Extent
- xii, 360 p.
- Form of item
- electronic
- Isbn
- 9780125953405
- Other control number
- 9780125953405
- Other physical details
- ill.
- Reproduction note
- Electronic resource.
- Specific material designation
- remote
Library Links
Embed
Settings
Select options that apply then copy and paste the RDF/HTML data fragment to include in your application
Embed this data in a secure (HTTPS) page:
Layout options:
Include data citation:
<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/xpMklCKcs9k/" 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/xpMklCKcs9k/">Phase transitions in foods, Yrjö H. Roos, (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>
Note: Adjust the width and height settings defined in the RDF/HTML code fragment to best match your requirements
Preview
Cite Data - Experimental
Data Citation of the Item Phase transitions in foods, Yrjö H. Roos, (electronic book)
Copy and paste the following RDF/HTML data fragment to cite this resource
<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/xpMklCKcs9k/" 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/xpMklCKcs9k/">Phase transitions in foods, Yrjö H. Roos, (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>
