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Phase Transitions in Foods
Language: English
Published by Academic Press 2015-10-01, 2015
ISBN 10: 0124080863 ISBN 13: 9780124080867
£ 79.18
£ 15.49 shipping
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Add to basketHardcover. Condition: New.
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Condition: New. pp. 400.
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Condition: New.
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Condition: New. pp. 400 Index 2nd Edition.
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Condition: New. pp. 400.
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Phase Transitions in Foods
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 110.70
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Add to basketCondition: New. In.
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Condition: As New. Unread book in perfect condition.
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Phase Transitions in Foods
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 110.69
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Phase Transitions in Foods
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 122.96
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Add to basketCondition: As New. Unread book in perfect condition.
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Phase Transitions in Foods
Language: English
Published by Elsevier Science Publishing Co Inc, US, 2015
ISBN 10: 0124080863 ISBN 13: 9780124080867
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
£ 148.57
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Add to basketHardback. Condition: New. Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of change. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.
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Condition: New. Contains descriptions of non-fat food solids as biopolymers which exhibit physical properties that are highly dependent on temperature, time, and water content Details the effects of water on the state and stability of foods Inc.
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Phase Transitions in Foods
Language: English
Published by Elsevier Science Publishing Co Inc, US, 2015
ISBN 10: 0124080863 ISBN 13: 9780124080867
£ 135.80
£ 65 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHardback. Condition: New. Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of change. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.
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Hardcover. Condition: Brand New. 2nd edition. 424 pages. 9.25x7.25x1.25 inches. In Stock. This item is printed on demand.
