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Glass Transition and Phase Transitions in Food and Biological Materials (Hardcover) (Jasim Ahmed & Yrjo
About this item
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.
Number of Pages: 488
Publisher: John Wiley & Sons Inc
Author: Jasim Ahmed & Yrjo Roos & Mohammad Shafuir Rahman & Suprakas Sinha Ray
Street Date: April 24, 2017
Item Number (DPCI): 248-36-8991
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