Ebook Woodhead Publishing Series in Food Science, Technology and Nutrition: Non-Equilibrium States and Glass Transitions in Foods : Processing Effects and Product Specific Implications (2016, E-book) DJV, DOC, MOBI
9780081003350 0081003358 Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap. Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products Edited by global leaders in glass transition technology in foods, Understanding and controlling non-equilibrium states and glass transitions in food is essential in maintaining the shelf-life and quality of foods. Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications is split into two main sections. After brief introductory chapters which introduce the science behind non-equilibrium states and glass transitions in foods the first section looks in detail at how the glass transition temperature is affected by composition and how it influences the processability and physico-chemical changes during storage of foods, and how these effects can be controlled. The second section looks at individual foods and highlights the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure the shelf life of their products is as long as possible and that their products can deteriorate during handling, storage and distribution. Water activity has been one of the important criteria to judge the physical and chemical stability of foods. Since the past two decades glass transition has emerged as another parameter to assess the property of foods including their stability over the storage period. A large amount of research has been performed into glass transitions in food over the last few years however there has not been a comprehensive review. The aim of this book is to fill that gap. The only book on the market which covers non-equilibrium states and glass transitions in food from a practical standpoint Provides food industry professionals working in the area of food quality with essential information about the effects of glass transitions and non-equilibrium states on the shelf life of specific products The editors are the global leaders in glass transition technology in foods
9780081003350 0081003358 Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap. Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products Edited by global leaders in glass transition technology in foods, Understanding and controlling non-equilibrium states and glass transitions in food is essential in maintaining the shelf-life and quality of foods. Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications is split into two main sections. After brief introductory chapters which introduce the science behind non-equilibrium states and glass transitions in foods the first section looks in detail at how the glass transition temperature is affected by composition and how it influences the processability and physico-chemical changes during storage of foods, and how these effects can be controlled. The second section looks at individual foods and highlights the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure the shelf life of their products is as long as possible and that their products can deteriorate during handling, storage and distribution. Water activity has been one of the important criteria to judge the physical and chemical stability of foods. Since the past two decades glass transition has emerged as another parameter to assess the property of foods including their stability over the storage period. A large amount of research has been performed into glass transitions in food over the last few years however there has not been a comprehensive review. The aim of this book is to fill that gap. The only book on the market which covers non-equilibrium states and glass transitions in food from a practical standpoint Provides food industry professionals working in the area of food quality with essential information about the effects of glass transitions and non-equilibrium states on the shelf life of specific products The editors are the global leaders in glass transition technology in foods