Phase transitions in foods
Auteur :
Roos, Yrjo Henr
Éditeur :
Roos, Yrjo Henr
ISBN :
9780125953405
Date de publication :
12 juin 1995
Dimensions :
23,5 x 16,5 x 2,3 cm
Poids :
699 g
Langue :
Anglais
Pays d'origine :
USA
Describes phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. This book 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.