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Phase Transitions in Foods
Language: en
Pages: 381
Authors: Yrjo H Roos
Categories: Technology & Engineering
Type: BOOK - Published: 2015-10-05 - Publisher: Academic Press

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Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect
Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes
Language: en
Pages: 408
Authors: Rao
Categories: Technology & Engineering
Type: BOOK - Published: 1998-05-27 - Publisher: CRC Press

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"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food d
Glass Transition and Phase Transitions in Food and Biological Materials
Language: en
Pages: 494
Authors: Jasim Ahmed
Categories: Technology & Engineering
Type: BOOK - Published: 2017-02-03 - Publisher: John Wiley & Sons

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Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product d
Phase Transitions in Foods
Language: en
Pages: 360
Authors: Yrjö H. Roos
Categories: Medical
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Introduction to phasse transitions, physical state and molecular mobility, methodology, water and phase transitions, food components and polymers, prediction of
Elements of Phase Transitions and Critical Phenomena
Language: en
Pages: 373
Authors: Hidetoshi Nishimori
Categories: Science
Type: BOOK - Published: 2011 - Publisher: Oxford University Press

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As an introductory account of the theory of phase transitions and critical phenomena, this book reflects lectures given by the authors to graduate students at t