Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté : électronique
Auteur(s) : Roos, Yrjö H.
Drusch, Stephan
Titre(s) : Phase Transitions in Foods [Texte électronique]
Édition : 2nd ed.
Publication : Academic Press [Imprint], Oct. 2015 ; San Diego : Elsevier Science & Technology Books
Description matérielle : 1 online resource
Note(s) : Scholarly & Professional (Elsevier Science & Technology Books
'Phase Transitions in Foods' 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
Sujet(s) : Aliments -- Composition chimique
Transitions de phases
Indice(s) Dewey :
664 (23e éd.) = Technologie des aliments
Identifiants, prix et caractéristiques : ISBN 9780124080867
Identifiant de la notice : ark:/12148/cb44636028h
Notice n° :
FRBNF44636028
(notice reprise d'un réservoir extérieur)