Glass Transition and Phase Transitions in Food and Biological Materials

by Jasim Ahmed

2020-12-30 13:20:52

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 be... Read more
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. Less

Book Details

File size9.7 X 6.8 X 1 in
Print pages496
PublisherWiley
Publication date April 24, 2017
LanguageEnglish
ISBN9781118935729

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