Lybrary.com: ebooks and download videos Search All  Title  Author 
Home / Nonfiction / Technology / Food Science

Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications

$300.00
| £242.66 | €286.91 | Ca$407.10 | Au$411.94
by Bhesh Bhandari
What is this?DRM-EPUB by download  |  $300.00
What is this?DRM-PDF by download  |  $300.00
add to wish list
Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications by Bhesh Bhandari

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

To view this DRM protected ebook on your desktop or laptop you will need to have Adobe Digital Editions installed. It is a free software. We also strongly recommend that you sign up for an AdobeID at the Adobe website. For more details please see FAQ 1&2. To view this ebook on an iPhone, iPad or Android mobile device you will need the Adobe Digital Editions app, or BlueFire Reader or Txtr app. These are free, too. For more details see this article.


SHARE  Share by Email  Share on Facebook  Share on Twitter  Share on Linked In  Share on Delicious
or call in the US toll free 1-888-866-9150 product ID: 888216

Ebook Details
Pages: 514
Size: 15.3 MB
Publisher: Woodhead Publishing
Date published:   2016
ISBN: 2370007679140 (DRM-EPUB)
9780081003350 (DRM-PDF)

DRM Settings
Copying:allowed
Printing:allowed
Read Aloud:  not allowed

This product is listed in the following category:

Nonfiction > Technology > Food Science

This author has products in the following categories:

Nonfiction > Technology > Food Science

If you find anything wrong with this product listing, perhaps the description is wrong, the author is incorrect, or it is listed in the wrong category, then please contact us. We will promptly address your feedback.

Submit 5 page SummaryWhat is this?

12/09/2016
© 2016 Lybrary.com