Glass Transition and Phase Transitions in Food and Biological Materials - Hardcover

Über die Autorin bzw. den Autor

About the Editor:
Jasim Ahmed is Research Scientist, Kuwait Institute for Scientific Research, Kuwait.
Associate Editors:
Mohammad Shafiur Rahman is Professor, Sultan Qaboos University, Sultanate of Oman.
Yrjö H. Roos is Professor, School of Food and Nutritional Sciences, University College Cork, Ireland.

Von der hinteren Coverseite

Glass transition has proved useful in the understanding of structure-function relationships of food and biomaterials, and can govern food processing, product properties, quality, safety, and stability.

Glass Transition and Phase Transitions in Food and Biological Materials presents the most up-to-date information on the glass transition of various food and biopolymers, their measurement technique, influence on the thermomechanical properties, and above all discussions on the most demanding biopolymers in today’s market, including polylactides, gelatin and chitosan. Additionally, the book describes how the glass transition concept has been employed to food micro-structure, food processing, product development, storage studies, packaging development among others. Thermal properties of food powders and influencing parameters, including sticking, collapse, caking, agglomeration, crystallization, and storage, have been addressed. Various mathematical treatments related to thermal properties are also woven throughout the text.

This book will serve as a comprehensive reference book for students, researchers and food, biopolymer, pharmaceutical and biotechnology professionals, providing invaluable and up-to-date insight into thermal properties in food.

Aus dem Klappentext

Glass transition has proved useful in the understanding of structure-function relationships of food and biomaterials, and can govern food processing, product properties, quality, safety, and stability.

Glass Transition and Phase Transitions in Food and Biological Materials presents the most up-to-date information on the glass transition of various food and biopolymers, their measurement technique, influence on the thermomechanical properties, and above all discussions on the most demanding biopolymers in today’s market, including polylactides, gelatin and chitosan.  Additionally, the book describes how the glass transition concept has been employed to food micro-structure, food processing, product development, storage studies, packaging development among others. Thermal properties of food powders and influencing parameters, including sticking, collapse, caking, agglomeration, crystallization, and storage, have been addressed. Various mathematical treatments related to thermal properties are also woven throughout the text.

This book will serve as a comprehensive reference book for students, researchers and food, biopolymer, pharmaceutical and biotechnology professionals, providing invaluable and up-to-date insight into thermal properties in food.