Phase transitions in foods
By: Yrjo H. Roos.
Series: Food science and technology international series
Publisher: Academic Press
Place of publication: San Diego
Language: eng
Format: Electronic resource
Subjects: Food -- Composition.; Phase transformations (Statistical physics)
Notes: 1
Table of contents: title: Cover; title: TOCContents; title: Preface; title: CHChapter 1. Introduction to Phase Transitions; title: I. Introduction; title: II. Thermodynamics; title: III. Characterization of Phase Transitions; title: References; title: CHChapter 2. Physical State and Molecular Mobility; title: I. Introduction; title: II. Crystallization and Melting; title: III. The Physical State of Amorphous Materials; title: IV. Molecular Mobility and Plasticization; title: References; title: CHChapter 3. Methodology; title: I. Introduction; title: II. Determination of the Physical State; title: III. Physical Properties and Transition Temperatures; title: References; title: CHChapter 4. Water and Phase Transitions; title: I. Introduction; title: II. Properties of Water; title: III. Water in Foods; title: References; title: CHChapter 5. Food Components and Polymers; title: I. Introduction; title: II. Carbohydrates; title: III. Proteins; title: IV. Lipids; title: References; title: CHChapter 6. Prediction of the Physical State; title: I. Introduction; title: II. Prediction of Water Plasticization; title: III. Mechanical Properties and Flow; title: References; title: CHChapter 7. Time Dependent Phenomena; title: I. Introduction; title: II. Time-Dependent Properties of the Physical State; title: III. Collapse Phenomena; title: IV. Crystallization and Recrystallization; title: References; title: CHChapter 8. Mechanical Properties; title: I. Introduction; title: II. Stiffness; title: III. Mechanical Properties and Crystallinity; title: References; title: CHChapter 9. Reaction Kinetics; title: I. Introduction; title: II. Principles of Reaction Kinetics; title: III. Kinetics in Amorphous Foods; title: References; title: CHChapter 10. Food Processing and Storage; title: I. Introduction; title: II. Food Processing; title: III. Food Formulation and Storage; title: References; title: IDXIndex; title: Food Science and Technology; title: Last Page