Non Equilibrium States and Glass Transitions in Foods

Book Non Equilibrium States and Glass Transitions in Foods Cover

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  • Publisher : Woodhead Publishing
  • Release : 10 November 2016
  • ISBN : 9780081003350
  • Page : 514 pages
  • Rating : 4.5/5 from 103 voters

Non Equilibrium States and Glass Transitions in Foods Book PDF summary

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

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Non-Equilibrium States and Glass Transitions in Foods

Non-Equilibrium States and Glass Transitions in Foods
  • Author : Bhesh R. Bhandari,Yrjö H. Roos
  • Publisher : Woodhead Publishing
  • Release Date : 2016-11-10
  • ISBN : 9780081003350
DOWNLOAD BOOKNon-Equilibrium States and Glass Transitions in Foods

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

Encyclopedia of Agricultural, Food, and Biological Engineering

Encyclopedia of Agricultural, Food, and Biological Engineering
  • Author : Dennis R. Heldman,Carmen I. Moraru
  • Publisher : CRC Press
  • Release Date : 2010-10-21
  • ISBN : 9781498711074
DOWNLOAD BOOKEncyclopedia of Agricultural, Food, and Biological Engineering

The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the processes used to produce raw agricultural materials and convert the raw materials into consumer products for distribution. It provides an improved understanding of the processes used in

Food Preservation and Waste Exploitation

Food Preservation and Waste Exploitation
  • Author : Sonia A. Socaci,Anca C. Fărcaş,Thierry Aussenac,Jean-Claude Laguerre
  • Publisher : BoD – Books on Demand
  • Release Date : 2020-02-26
  • ISBN : 9781789854251
DOWNLOAD BOOKFood Preservation and Waste Exploitation

One of the biggest challenges facing the food industry and society is the reduction of food waste. Annually, all over the world, millions of tons of agro-food waste are produced, and their efficient management and valorization represents one of the main objectives of EU actions towards sustainable development. The book compiles information on the possibilities of the recovery of valuable compounds from food waste and their valorization in different food and non-food applications, as well as new preservation methods for

Functionality of Cyclodextrins in Encapsulation for Food Applications

Functionality of Cyclodextrins in Encapsulation for Food Applications
  • Author : Thao M. Ho
  • Publisher : Springer Nature
  • Release Date : 2022-08-20
  • ISBN : 9783030800567
DOWNLOAD BOOKFunctionality of Cyclodextrins in Encapsulation for Food Applications

Food Processing

Food Processing
  • Author : Kshirod Kumar Dash,Sourav Chakraborty
  • Publisher : CRC Press
  • Release Date : 2021-08-09
  • ISBN : 9781000377699
DOWNLOAD BOOKFood Processing

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical

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  • Author : Mohammad Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 2020-06-10
  • ISBN : 9780429531354
DOWNLOAD BOOKHandbook of Food Preservation

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 extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food

Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications

Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications
  • Author : Azharul Karim,Sabrina Fawzia,Mohammad Mahbubur Rahman
  • Publisher : CRC Press
  • Release Date : 2021-12-31
  • ISBN : 9781000482256
DOWNLOAD BOOKAdvanced Micro-Level Experimental Techniques for Food Drying and Processing Applications

Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors’ comprehensive knowledge and application of microimaging methods in the thermal processing of food. Features Describes the

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Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : Woodhead Publishing
  • Release Date : 2022-06-18
  • ISBN : 9780323984317
DOWNLOAD BOOKFood Processing Technology

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient