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.
€174.99
关于作者
About the Editor:Jasim Ahmed is Research Scientist, Kuwait Institute for Scientific Research, Kuwait.
Associate Editors:
Mohammad Shafiur Rahman is Professor, Sultan Qaboos University, Sultanate of Oman.
Yrjö H. Roos is Professor, School of Food and Nutritional Sciences, University College Cork, Ireland.
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语言 英语 ● 格式 PDF ● 网页 496 ● ISBN 9781118935712 ● 文件大小 14.6 MB ● 编辑 Yrjo H. Roos & Jasim Ahmed ● 出版者 John Wiley & Sons ● 发布时间 2017 ● 版 1 ● 下载 24 个月 ● 货币 EUR ● ID 5055132 ● 复制保护 Adobe DRM
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