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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| Main Authors | , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Kidlington, Oxford :
Academic Press, an imprint of Elsevier,
[2016]
|
| Edition | Second edition. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9780124079229 0124079229 9780124080867 0124080863 |
| Physical Description | 1 online resource : illustrations |
Cover
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | kn-ocn922966075 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 151007s2016 enka ob 001 0 eng d | ||
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| 020 | |a 9780124079229 |q (electronic bk.) | ||
| 020 | |a 0124079229 |q (electronic bk.) | ||
| 020 | |a 9780124080867 |q (electronic bk.) | ||
| 020 | |a 0124080863 |q (electronic bk.) | ||
| 035 | |a (OCoLC)922966075 |z (OCoLC)923647737 | ||
| 100 | 1 | |a Roos, Yrjö H., |e author. |1 https://id.oclc.org/worldcat/entity/E39PCjvpvpPrD3RHF8jxfBFbBd | |
| 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 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 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. | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Phase transformations (Statistical physics) | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Drusch, Stephan, |e author. | |
| 776 | 0 | 8 | |i Print version: |z 0124080863 |z 9780124080867 |w (OCoLC)911092129 |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpPTFE0001/phase-transitions-in?kpromoter=marc |y Full text |