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Non-Equilibrium States and Glass Transitions in Foods
Language: en
Pages: 0
Authors: Bhesh Bhandari
Categories: Technology & Engineering
Type: BOOK - Published: 2016-11-28 - Publisher: Woodhead Publishing

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Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and contro
Non-Equilibrium States and Glass Transitions in Foods
Language: en
Pages: 516
Authors: Bhesh Bhandari
Categories: Technology & Engineering
Type: BOOK - Published: 2016-11-10 - Publisher: Woodhead Publishing

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Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and contro
Phase Transitions in Foods
Language: en
Pages: 375
Authors: Yrjö H. Roos
Categories: Technology & Engineering
Type: BOOK - Published: 1995-06-12 - Publisher: Academic Press

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Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurr
Crystallization in Foods
Language: en
Pages: 342
Authors: Richard W. Hartel
Categories: Cooking
Type: BOOK - Published: 2001-03-31 - Publisher: Boom Koninklijke Uitgevers

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In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallizatio
Handbook of Food Preservation
Language: en
Pages: 1589
Authors: Mohammad Shafiur Rahman
Categories: Technology & Engineering
Type: BOOK - Published: 2020-06-10 - Publisher: CRC Press

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The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to exte