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Table of Contents
1. Introduction to non-equilibrium states and glass transitions 2. Glass transition of major food components and their mixtures 3. Methods of measurement of non-equilibrium states and glass transition Part One: Non-equilibrium states and glass transition – processing relationships 4. Food freezing and non-equilibrium states/glass transition 5. Baking and non-equilibrium states/glass transition 6. Air-drying and non-equilibrium states/glass transition 7. Freeze-drying and non-equilibrium states/glass transition 8. Spray-drying and non-equilibrium states/glass transition 9. Extrusion technology and non-equilibrium states/glass transitions 10. Non-equilibrium states/glass transition and crystallization 11. Non-equilibrium states/glass transition and food packaging materials Part Two: Product specific implications of non-equilibrium states and glass transitions – understanding and controlling the transitions 12. Implications of non-equilibrium states and glass transitions on cereals 13. Implications of non-equilibrium states and glass transitions in fried foods 14. Implications of non-equilibrium states and glass transitions in dried fruits and vegetables 15. Implications of non-equilibrium states and glass transitions in spray dried sugar-rich foods 16. Implications of non-equilibrium states and glass transitions in confectionery 17. Implications of non-equilibrium states and glass transitions in dairy powders 18. Implications of non-equilibrium states and glass transitions in frozen and dried fish and meat products 19. Implications of non-equilibrium states and glass transitions for encapsulated foods 20. Implications of non-equilibrium states and glass transitions for edible films and barriers 21. The effects of non-equilibrium states and storage conditions on glass transitions in food 22. Influence of non-equilibrium states and glass transition on the survival of bacteria

NonEquilibrium States and Glass Transitions in

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A Hardback by Bhesh Bhandari, Yrjö H. Roos

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    View other formats and editions of NonEquilibrium States and Glass Transitions in by Bhesh Bhandari

    Publisher: Elsevier Science & Technology
    Publication Date: 29/11/2016
    ISBN13: 9780081003091, 978-0081003091
    ISBN10: 0081003099
    Also in:
    Technology, Engineering & Agriculture Food and beverage technology

    Description

    Book Synopsis


    Table of Contents
    1. Introduction to non-equilibrium states and glass transitions 2. Glass transition of major food components and their mixtures 3. Methods of measurement of non-equilibrium states and glass transition Part One: Non-equilibrium states and glass transition – processing relationships 4. Food freezing and non-equilibrium states/glass transition 5. Baking and non-equilibrium states/glass transition 6. Air-drying and non-equilibrium states/glass transition 7. Freeze-drying and non-equilibrium states/glass transition 8. Spray-drying and non-equilibrium states/glass transition 9. Extrusion technology and non-equilibrium states/glass transitions 10. Non-equilibrium states/glass transition and crystallization 11. Non-equilibrium states/glass transition and food packaging materials Part Two: Product specific implications of non-equilibrium states and glass transitions – understanding and controlling the transitions 12. Implications of non-equilibrium states and glass transitions on cereals 13. Implications of non-equilibrium states and glass transitions in fried foods 14. Implications of non-equilibrium states and glass transitions in dried fruits and vegetables 15. Implications of non-equilibrium states and glass transitions in spray dried sugar-rich foods 16. Implications of non-equilibrium states and glass transitions in confectionery 17. Implications of non-equilibrium states and glass transitions in dairy powders 18. Implications of non-equilibrium states and glass transitions in frozen and dried fish and meat products 19. Implications of non-equilibrium states and glass transitions for encapsulated foods 20. Implications of non-equilibrium states and glass transitions for edible films and barriers 21. The effects of non-equilibrium states and storage conditions on glass transitions in food 22. Influence of non-equilibrium states and glass transition on the survival of bacteria

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