Buch, Englisch, 408 Seiten, Format (B × H): 158 mm x 234 mm, Gewicht: 676 g
Reihe: Ift Basic Symposium
Buch, Englisch, 408 Seiten, Format (B × H): 158 mm x 234 mm, Gewicht: 676 g
Reihe: Ift Basic Symposium
ISBN: 978-0-8247-0179-6
Verlag: CRC Press
"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Structure/property relationships of foods as affected by processing and storage; role of water in phase transition phenomena in foods; selected aspects of glass transition phenomena in baked goods; phase/state transitions in foods - chemical, structural and rheological changes; rheology of structure development and loss during gelation and melting; segregative interaction in biopolymer co-gels; transitions of edible fats and triglycerides - theory and applications; phase transitions in chocolate and coatings; gelation of globular proteins; understanding phase transitions and chemical complexing reactions in the 7S and 11S soy protein fractions; crystallization phenomena in the frozen state; phase transitions in ice cream; phase transition and transport phenomena in frying of foods.
