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Books in Food physics

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Phase Transitions in Foods

  • 2nd Edition
  • October 5, 2015
  • Yrjo H Roos + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 0 8 0 8 6 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 7 9 2 2 - 9
Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing 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 change. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.

Food Texture and Viscosity

  • 2nd Edition
  • March 14, 2002
  • Malcolm Bourne
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 1 1 9 0 6 2 - 0
  • eBook
    9 7 8 - 0 - 0 8 - 0 4 9 1 3 3 - 2
Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective methods of texture measurements, the latest advances in texture-measuring instruments, various types of liquid flow, and more. This revised edition contains approximately 30% new material, including two new chapters on physics and texture and the correlation between physical measurements and sensory assessments. It now includes two-color illustrations and includes a current list of equipment suppliers.