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Glass Transition and Phase Transitions in Food and Biological Materials

Mohammad Shafiur Rahman editor Jasim Ahmed editor Yrjo H Roos editor

Format:Hardback

Publisher:John Wiley and Sons Ltd

Published:21st Apr '17

Currently unavailable, and unfortunately no date known when it will be back

Glass Transition and Phase Transitions in Food and Biological Materials cover

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.

ISBN: 9781118935729

Dimensions: 246mm x 173mm x 25mm

Weight: 1089g

496 pages