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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
Glass Transition and Phase Transitions in Food and Biological Materials
Language: en
Pages: 490
Authors: Jasim Ahmed
Categories: Technology & Engineering
Type: BOOK - Published: 2017-04-24 - 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: 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
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