Phase Transitions in Foods
- Steve Taylor, University of Nebraska, Lincoln, NE, USA
- Yrjö Roos, Professor at the School of Food & Nutritional Sciences, University College Cork, Ireland
- Yrjo H Roos, Yrjo H. Roos, School of Food & Nutritional Sciences, University College Cork, Ireland
Industrial researchers directly involved with food processing and product development, food science researchers and food science students (food engineering and food chemistry). Also of interest to agricultural and chemical engineers.
- Published: June 1995
- Imprint: ACADEMIC PRESS
- ISBN: 978-0-12-595340-5
"Collates a wealth of information that constitutes a reference source not only for food technologists and engineers but also, and perhaps more importantly, for proteins chemists, microbiologists, enzymologists, and the like, although they may not realize it without a careful reading...The book is the first to draw together salient information on phase and state transitions and the consequences of those transitions on the mechanical and physicochemical properties of foods, polymers, and some biological materials. As such, the book will become an essential reference text."
--Malcolm Potts, Virginia Polytechnic Institute and State University in JOURNAL OF FOOD COMPOSITION AND ANALYSIS