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 |
| Publication date: | 21st April 2017 |
| Author: | Jasim (Polymer Source Inc., Canada) Ahmed |
| Publisher: | Wiley-Blackwell an imprint of John Wiley and Sons Ltd |
| Format: | Hardback |
| Pagination: | 496 pages |
| Genres: |
Industrial chemistry and chemical engineering Food and beverage technology |