Glass Transition and Phase Transitions in Food and Biological Materials
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 em…
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Produktdetails
Weitere Autoren: Roos, Yrjo H. (Mithrsg.) / Rahman, Mohammad Shafiur (Mithrsg.)
- ISBN: 978-1-118-93571-2
- EAN: 9781118935712
- Produktnummer: 22311513
- Verlag: Wiley-Blackwell
- Sprache: Englisch
- Erscheinungsjahr: 2017
- Seitenangabe: 496 S.
- Plattform: PDF
- Masse: 14'270 KB
Über 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.
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