- We will send in 10–14 business days.
/images/books/2814187/9780124080867.jpg)
- Author: Yrjo H Roos
- Publisher: Academic Press
- ISBN-10: 0124080863
- ISBN-13: 9780124080867
- Format: 19.3 x 23.6 x 2.3 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
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.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 19d.06:12:00
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Yrjo H Roos
- Publisher: Academic Press
- ISBN-10: 0124080863
- ISBN-13: 9780124080867
- Format: 19.3 x 23.6 x 2.3 cm, hardcover
- Language: English English
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.
Reviews