ENGLISH

Glass Transition and Phase Transitions in Food and Biological Materials

By Jasim Ahmed , Yrjo H. Roos , Mohammad Shafiur Rahman

Book information

Publisher
Wiley-Blackwell
Year
2017
ISBN
1118935721, 9781118935729
Language
english
Format
PDF
Filesize
13 MB (13931094 bytes)
Pages
496\493
Time added
2017-08-18 19:28:20
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Description

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.

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