Phase transitions in foods

• Main Authors: Roos, Yrjö H. (Author), Drusch, Stephan (Author)
• Format: Electronic eBook
• Language: English
• Published: Kidlington, Oxford : Academic Press, an imprint of Elsevier, [2016]
• Edition: Second edition.
• Subjects: Food > Composition.; Phase transformations (Statistical physics); elektronické knihy; electronic books
• ISBN: 9780124079229; 0124079229; 9780124080867; 0124080863
• Physical Description: 1 online resource : illustrations

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...