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.

Glass Transition and Phase Transitions in Food and Biological Materials

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£171.95

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Hardback by Jasim Ahmed , Mohammad Shafiur Rahman

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Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food... Read more

    Publisher: John Wiley and Sons Ltd
    Publication Date: 21/04/2017
    ISBN13: 9781118935729, 978-1118935729
    ISBN10: 1118935721

    Number of Pages: 496

    Non Fiction , Technology, Engineering & Agriculture , Education

    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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