TY - BOOK ID - 68410043 TI - Phase transitions in foods PY - 1995 SN - 0125953402 9786611033545 1281033545 0080538738 9780080538730 9780125953405 9781281033543 PB - San Diego Academic Press DB - UniCat KW - Food KW - Phase transformations (Statistical physics). KW - Agrotechnology and Food Sciences. Food Sciences KW - Basic Sciences. Physics KW - Composition. KW - Food Physics. KW - Thermodynamics. KW - Phase transformations (Statistical physics) KW - Phase changes (Statistical physics) KW - Phase transitions (Statistical physics) KW - Phase rule and equilibrium KW - Statistical physics KW - Chemistry of food KW - Food, Chemistry of KW - Food chemistry KW - Chemistry KW - Analysis UR - https://www.unicat.be/uniCat?func=search&query=sysid:68410043 AB - Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone invol ER -