Phase Transitions in FoodsSeries Editor:
- Steve Taylor
- Yrjö Roos
- Yrjo H Roos
Hardbound, 360 Pages
Published: June 1995
Imprint: Academic Press
"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
- 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.