Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications
By Bhesh Bhandari and Yrjo H Roos
()
Currently unavailable
Currently unavailable
About this ebook
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
Related to Non-Equilibrium States and Glass Transitions in Foods
Titles in the series (27)
Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsPhysical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Rating: 1 out of 5 stars1/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Sausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsFood Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Rating: 0 out of 5 stars0 ratingsFood Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsBenders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsSteamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction Rating: 0 out of 5 stars0 ratingsSensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Discrimination Testing in Sensory Science: A Practical Handbook Rating: 3 out of 5 stars3/5Advances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsAgricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents Rating: 0 out of 5 stars0 ratingsAdvances in Cattle Welfare Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratings
Related ebooks
Novel Thermal and Non-Thermal Technologies for Fluid Foods Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsFood Quality: Balancing Health and Disease Rating: 0 out of 5 stars0 ratingsBiopolymers for Food Design Rating: 0 out of 5 stars0 ratingsFood Processing for Increased Quality and Consumption Rating: 0 out of 5 stars0 ratingsResearch and Technological Advances in Food Science Rating: 0 out of 5 stars0 ratingsThermodynamics of Phase Equilibria in Food Engineering Rating: 0 out of 5 stars0 ratingsFood Structure and Functionality Rating: 0 out of 5 stars0 ratingsSustainable Food Systems from Agriculture to Industry: Improving Production and Processing Rating: 0 out of 5 stars0 ratingsRole of Materials Science in Food Bioengineering Rating: 5 out of 5 stars5/5Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health Rating: 4 out of 5 stars4/5Food Biosynthesis Rating: 0 out of 5 stars0 ratingsFresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control Rating: 0 out of 5 stars0 ratingsBioactive Polysaccharides Rating: 0 out of 5 stars0 ratingsSupercritical Fluid Chromatography Rating: 0 out of 5 stars0 ratingsPhysical-Chemical Properties of Foods: New Tools for Prediction Rating: 0 out of 5 stars0 ratingsFood Flavour Technology Rating: 0 out of 5 stars0 ratingsGlobal Cheesemaking Technology: Cheese Quality and Characteristics Rating: 0 out of 5 stars0 ratingsStructure-Function Properties of Food Proteins Rating: 5 out of 5 stars5/5Polysaccharide Dispersions: Chemistry and Technology in Food Rating: 5 out of 5 stars5/5Hypobaric Storage in Food Industry: Advances in Application and Theory Rating: 0 out of 5 stars0 ratingsPhase Transitions in Foods Rating: 5 out of 5 stars5/5Functional Properties of Food Components Rating: 0 out of 5 stars0 ratingsHandbook of Food Isotherms: Water Sorption Parameters For Food And Food Components Rating: 5 out of 5 stars5/5The Hormones V3: Physiology, Chemistry and Applications Rating: 0 out of 5 stars0 ratingsFood Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation Rating: 0 out of 5 stars0 ratingsThe Analysis and Control of Less Desirable Flavors in Foods and Beverages Rating: 0 out of 5 stars0 ratingsChitosan in the Preservation of Agricultural Commodities Rating: 0 out of 5 stars0 ratingsMicrobial Ecology of Foods V1: Factors Affecting Life and Death of Microorganisms Rating: 0 out of 5 stars0 ratingsWater Activity and Food Rating: 5 out of 5 stars5/5
Food Science For You
The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Yogic Diet: All You Need To Know About Food Rating: 4 out of 5 stars4/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsBaked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Encyclopedia of Foods: A Guide to Healthy Nutrition Rating: 0 out of 5 stars0 ratingsThe Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Manufacture and Refining of Raw Cane Sugar Rating: 4 out of 5 stars4/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsWild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsPresent Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsDinner on Mars: The Technologies That Will Feed the Red Planet and Transform Agriculture on Earth Rating: 0 out of 5 stars0 ratingsA Complete Guide to Quality in Small-Scale Wine Making Rating: 5 out of 5 stars5/5Staphylococcus Aureus: Molecular and Clinical Aspects Rating: 0 out of 5 stars0 ratingsThe American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5An Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsSurvival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsKitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5Survival 101 Bushcraft AND Survival 101 Beginner's Guide 2020 (2 Books In 1) Rating: 0 out of 5 stars0 ratings
Reviews for Non-Equilibrium States and Glass Transitions in Foods
0 ratings0 reviews