Suchen und Finden
Service
Phase Transitions in Foods
Yrjö H. Roos (Eds.)
Verlag Elsevier Trade Monographs, 1995
ISBN 9780080538730 , 360 Seiten
Format PDF, ePUB, OL
Kopierschutz DRM
Geräte
Front Cover
1
Phase Transitions in Foods
4
Copyright Page
5
Contents
8
Preface
12
Chapter 1. Introduction to Phase Transitions
14
I. Introduction
14
II. Thermodynamics
15
III. Characterization of Phase Transitions
22
References
31
Chapter 2. Physical State and Molecular Mobility
32
I. Introduction
32
II. Crystallization and Melting
33
III. The Physical State of Amorphous Materials
39
IV. Molecular Mobility and Plasticization
47
References
60
Chapter 3. Methodology
62
I. Introduction
62
II. Determination of the Physical State
63
III. Physical Properties and Transition Temperatures
73
References
82
Chapter 4. Water and Phase Transitions
86
I. Introduction
86
II. Properties of Water
87
III. Water in Foods
99
References
116
Chapter 5. Food Components and Polymers
122
I. Introduction
122
II. Carbohydrates
123
III. Proteins
146
IV. Lipids
155
References
162
Chapter 6. Prediction of the Physical State
170
I. Introduction
170
II. Prediction of Water Plasticization
171
III. Mechanical Properties and Flow
183
References
201
Chapter 7. Time Dependent Phenomena
206
I. Introduction
206
II. Time-Dependent Properties of the Physical State
207
III. Collapse Phenomena
215
IV. Crystallization and Recrystallization
223
References
253
Chapter 8. Mechanical Properties
260
I. Introduction
260
II. Stiffness
261
III. Mechanical Properties and Crystallinity
275
References
280
Chapter 9. Reaction Kinetics
284
I. Introduction
284
II. Principles of Reaction Kinetics
285
III. Kinetics in Amorphous Foods
296
References
321
Chapter 10. Food Processing and Storage
326
I. Introduction
326
II. Food Processing
327
III. Food Formulation and Storage
346
References
358
Index
362
Food Science and Technology
374
Service
Shop
Kopierschutz
= Kopierschutzfrei
= Wasserzeichen
= DRM Kopierschutz
