Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components.

Citation: Roos, Y. and Taylor, S., Phase Transitions in Foods, Elsevier (1995). ISBN 978-0-12-595340-5.

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