Phase transitions in foods
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| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
San Diego
Academic Press
1995
|
| Schriftenreihe: | Food science and technology international series
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| Schlagworte: | |
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| 100 | 1 | |a Roos, Yrjo H. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Phase transitions in foods |c Yrjo H. Roos |
| 264 | 1 | |a San Diego |b Academic Press |c 1995 | |
| 300 | |a 1 online resource (xii, 360 pages) |b illustrations | ||
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| 490 | 0 | |a Food science and technology international series | |
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| 505 | 8 | |a Assembling recent research and theories, this book describes 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 changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone invol | |
| 650 | 4 | |a Aliments / Composition | |
| 650 | 4 | |a Transitions de phase | |
| 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 | 7 | |a MECANICA ESTATISTICA. |2 larpcal | |
| 650 | 7 | |a ALIMENTOS. |2 larpcal | |
| 650 | 7 | |a COMPOSICAO DE ALIMENTOS. |2 larpcal | |
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| 650 | 7 | |a Transitions de phase |2 ram | |
| 650 | 7 | |a Lebensmittel |2 gnd | |
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| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |a Roos, Yrjo H. |t Phase transitions in foods |d San Diego : Academic Press, 1995 |z 0125953402 |z 9780125953405 |
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Datensatz im Suchindex
| _version_ | 1819303906708029440 |
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| any_adam_object | |
| author | Roos, Yrjo H. |
| author_facet | Roos, Yrjo H. |
| author_role | aut |
| author_sort | Roos, Yrjo H. |
| author_variant | y h r yh yhr |
| building | Verbundindex |
| bvnumber | BV045342316 |
| collection | ZDB-4-ENC |
| contents | Assembling recent research and theories, this book describes 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 changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone invol |
| ctrlnum | (ZDB-4-ENC)ocn180766173 (OCoLC)180766173 (DE-599)BVBBV045342316 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV045342316 |
| illustrated | Illustrated |
| indexdate | 2024-12-24T06:56:46Z |
| institution | BVB |
| isbn | 9780080538730 0080538738 9780125953405 0125953402 1281033545 9781281033543 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030729019 |
| oclc_num | 180766173 |
| open_access_boolean | |
| physical | 1 online resource (xii, 360 pages) illustrations |
| psigel | ZDB-4-ENC |
| publishDate | 1995 |
| publishDateSearch | 1995 |
| publishDateSort | 1995 |
| publisher | Academic Press |
| record_format | marc |
| series2 | Food science and technology international series |
| spelling | Roos, Yrjo H. Verfasser aut Phase transitions in foods Yrjo H. Roos San Diego Academic Press 1995 1 online resource (xii, 360 pages) illustrations txt rdacontent c rdamedia cr rdacarrier Food science and technology international series Print version record Assembling recent research and theories, this book describes 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 changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone invol Aliments / Composition Transitions de phase TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Composition fast Phase transformations (Statistical physics) fast MECANICA ESTATISTICA. larpcal ALIMENTOS. larpcal COMPOSICAO DE ALIMENTOS. larpcal Aliments / Composition ram Transitions de phase ram Lebensmittel gnd Phasenumwandlung gnd Food Composition Phase transformations (Statistical physics) Phasenumwandlung (DE-588)4132140-6 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Phasenumwandlung (DE-588)4132140-6 s 1\p DE-604 Erscheint auch als Druck-Ausgabe Roos, Yrjo H. Phase transitions in foods San Diego : Academic Press, 1995 0125953402 9780125953405 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Roos, Yrjo H. Phase transitions in foods Assembling recent research and theories, this book describes 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 changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone invol Aliments / Composition Transitions de phase TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Composition fast Phase transformations (Statistical physics) fast MECANICA ESTATISTICA. larpcal ALIMENTOS. larpcal COMPOSICAO DE ALIMENTOS. larpcal Aliments / Composition ram Transitions de phase ram Lebensmittel gnd Phasenumwandlung gnd Food Composition Phase transformations (Statistical physics) Phasenumwandlung (DE-588)4132140-6 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4132140-6 (DE-588)4034870-2 |
| title | Phase transitions in foods |
| title_auth | Phase transitions in foods |
| title_exact_search | Phase transitions in foods |
| title_full | Phase transitions in foods Yrjo H. Roos |
| title_fullStr | Phase transitions in foods Yrjo H. Roos |
| title_full_unstemmed | Phase transitions in foods Yrjo H. Roos |
| title_short | Phase transitions in foods |
| title_sort | phase transitions in foods |
| topic | Aliments / Composition Transitions de phase TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Composition fast Phase transformations (Statistical physics) fast MECANICA ESTATISTICA. larpcal ALIMENTOS. larpcal COMPOSICAO DE ALIMENTOS. larpcal Aliments / Composition ram Transitions de phase ram Lebensmittel gnd Phasenumwandlung gnd Food Composition Phase transformations (Statistical physics) Phasenumwandlung (DE-588)4132140-6 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Aliments / Composition Transitions de phase TECHNOLOGY & ENGINEERING / Food Science Food / Composition Phase transformations (Statistical physics) MECANICA ESTATISTICA. ALIMENTOS. COMPOSICAO DE ALIMENTOS. Lebensmittel Phasenumwandlung Food Composition Phase transformations (Statistical physics) |
| work_keys_str_mv | AT roosyrjoh phasetransitionsinfoods |