Glass Transition and Phase Transitions in Food and Biological Materials

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Glass Transition and Phase Transitions in Food and Biological Materials by Mohammad Shafiur Rahman, Yrjo H. Roos, Wiley
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Author: Mohammad Shafiur Rahman, Yrjo H. Roos ISBN: 9781118935699
Publisher: Wiley Publication: February 9, 2017
Imprint: Wiley-Blackwell Language: English
Author: Mohammad Shafiur Rahman, Yrjo H. Roos
ISBN: 9781118935699
Publisher: Wiley
Publication: February 9, 2017
Imprint: Wiley-Blackwell
Language: English

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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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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