Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Language: English
Published by Woodhead Publishing 2016-11-01, 2016
Series: Book 231 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
- New
Seller: Chiron Media, Wallingford, United KingdomChiron Media
AbeBooks seller since August 2, 2010
Condition: New
£ 177.73
Quantity: 1 available
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Seller Inventory # 6666-ELS-9780081003091
- Title
- Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
- Author
- Bhesh Bhandari, Yrjo H. Roos
- Publisher
- Woodhead Publishing 2016-11-01
- Publication year
- 2016
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0081003099
- ISBN 13
- 9780081003091
- Series
- Book 231 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods.
After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled.
The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible.
A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap.
- Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint
- Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products
- Edited by global leaders in glass transition technology in foods
"Synopsis" may belong to another edition of this title.
About the Author
Prof. Roos is associated with the University College Cork, Ireland. His teaching and research activities involve food materials science including glass transition. More specifically, his main research interests include crystallization, freezing, dehydration, encapsulation, reaction kinetics, state transitions and water relations of food and biological materials. He is a known authority in developing and applying glass transition concept in various food systems. He has authored one book Phase transitions in foods and two co-edited books. He has published more than 200 papers including book chapters which are cited close to 8000 times (2014). Prof Roos has appeared on ISIHighlyCited.com as a highly cited scientist in the field of Agricultural Sciences. He is President (2013-) and an elected member of the Central Committee of International Symposium of Water in Foods (ISOPOW) and member of several international scientific organizations.
"About the title" may belong to another edition of this title.
Chiron Media
Wallingford, United Kingdom
AbeBooks seller since August 2, 2010
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