Phase transitions in foods
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, th...
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| Hauptverfasser: | , |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Kidlington, Oxford
Academic Press, an imprint of Elsevier
[2016]
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| Ausgabe: | Second edition |
| Schlagworte: | |
| Online-Zugang: | FAW01 URL des Erstveröffentlichers |
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| 100 | 1 | |a Roos, Yrjö H. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Phase transitions in foods |c Yrjö H. Roos, Stephan Drusch |
| 250 | |a Second edition | ||
| 264 | 1 | |a Kidlington, Oxford |b Academic Press, an imprint of Elsevier |c [2016] | |
| 300 | |a 1 online resource |b illustrations | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 520 | |a 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 | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Food / Composition |2 fast | |
| 650 | 7 | |a Phase transformations (Statistical physics) |2 fast | |
| 650 | 4 | |a Food |x Composition | |
| 650 | 4 | |a Phase transformations (Statistical physics) | |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
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Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author | Roos, Yrjö H. Drusch, Stephan |
| author_facet | Roos, Yrjö H. Drusch, Stephan |
| author_role | aut aut |
| author_sort | Roos, Yrjö H. |
| author_variant | y h r yh yhr s d sd |
| building | Verbundindex |
| bvnumber | BV044392096 |
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| ctrlnum | (ZDB-33-ESD)ocn922966075 (OCoLC)922966075 (DE-599)BVBBV044392096 |
| dewey-full | 664.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.07 |
| dewey-search | 664.07 |
| dewey-sort | 3664.07 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | Second edition |
| format | Electronic eBook |
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| id | DE-604.BV044392096 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:51:42Z |
| institution | BVB |
| isbn | 9780124079229 0124079229 9780124080867 0124080863 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029794318 |
| oclc_num | 922966075 |
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| owner_facet | DE-1046 |
| physical | 1 online resource illustrations |
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| publishDate | 2016 |
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| publisher | Academic Press, an imprint of Elsevier |
| record_format | marc |
| spelling | Roos, Yrjö H. Verfasser aut Phase transitions in foods Yrjö H. Roos, Stephan Drusch Second edition Kidlington, Oxford Academic Press, an imprint of Elsevier [2016] 1 online resource illustrations txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Composition fast Phase transformations (Statistical physics) fast Food Composition Phase transformations (Statistical physics) Lebensmittel (DE-588)4034870-2 gnd rswk-swf Phasenumwandlung (DE-588)4132140-6 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Phasenumwandlung (DE-588)4132140-6 s 1\p DE-604 Drusch, Stephan aut Erscheint auch als Druck-Ausgabe 0124080863 9780124080867 http://www.sciencedirect.com/science/book/9780124080867 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Roos, Yrjö H. Drusch, Stephan Phase transitions in foods TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Composition fast Phase transformations (Statistical physics) fast Food Composition Phase transformations (Statistical physics) Lebensmittel (DE-588)4034870-2 gnd Phasenumwandlung (DE-588)4132140-6 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4132140-6 |
| title | Phase transitions in foods |
| title_auth | Phase transitions in foods |
| title_exact_search | Phase transitions in foods |
| title_full | Phase transitions in foods Yrjö H. Roos, Stephan Drusch |
| title_fullStr | Phase transitions in foods Yrjö H. Roos, Stephan Drusch |
| title_full_unstemmed | Phase transitions in foods Yrjö H. Roos, Stephan Drusch |
| title_short | Phase transitions in foods |
| title_sort | phase transitions in foods |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Composition fast Phase transformations (Statistical physics) fast Food Composition Phase transformations (Statistical physics) Lebensmittel (DE-588)4034870-2 gnd Phasenumwandlung (DE-588)4132140-6 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food / Composition Phase transformations (Statistical physics) Food Composition Lebensmittel Phasenumwandlung |
| url | http://www.sciencedirect.com/science/book/9780124080867 |
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