Glass Transition and Phase Transitions in Food and Biological Materials
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ISBN/EAN:
9781118935712
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the 'missing link' between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.
About the Editor:
Jasim Ahmed is Research Scientist, Kuwait Institute for Scientific Research, Kuwait.
Associate Editors:
Mohammad Shafiur Rahman is Professor, Sultan Qaboos University, Sultanate of Oman.
Yrjö H. Roos is Professor, School of Food and Nutritional Sciences, University College Cork, Ireland.
About the Editor:
Jasim Ahmed is Research Scientist, Kuwait Institute for Scientific Research, Kuwait.
Associate Editors:
Mohammad Shafiur Rahman is Professor, Sultan Qaboos University, Sultanate of Oman.
Yrjö H. Roos is Professor, School of Food and Nutritional Sciences, University College Cork, Ireland.
| Autor: | Jasim Ahmed |
|---|---|
| EAN: | 9781118935712 |
| eBook Format: | |
| Sprache: | Englisch |
| Produktart: | eBook |
| Veröffentlichungsdatum: | 03.02.2017 |
| Kategorie: | |
| Schlagworte: | agglomerat drying extrusion food micro-structure food processing foods and biomaterials freezing frying process on thermal properties glass transition moisture-nutrient behaviour packaging development plasticization effect storage studies |
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