Glass Transition and Phase Transitions in Food and Biological Materials
1. Auflage April 2017
496 Seiten, Hardcover
Wiley & Sons Ltd
ISBN:
978-1-118-93572-9
John Wiley & Sons
Weitere Versionen
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the "missing link" between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.
List of Contributors
Preface
Chapter 1 Thermal and Relaxation Properties of Food and Biopolymers with Emphasis on Water
Chapter 2 Glass Transition Thermodynamics and Kinetics
Chapter 3 Glass Transition of Globular Proteins from Thermal and High Pressure Perspectives
Chapter 4 Crystal-melt phase change of food and biopolymers
Chapter 5 Thermal properties of food and biopolymer using relaxation techniques
Chapter 6 Plasticizers for biopolymer films
Chapter 7 Crystallization kinetics and applications to food and biopolymers
Chapter 8 Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks
Chapter 9 Implication of glass transition to drying and stability of dried foods
Chapter 10 Water-Glass Transition Temperature Profile during Spray Drying of Sugar Rich Foods
Chapter 11 State diagram of foods and its importance to food stability during storage and processing
Chapter 12 Thermal properties of polylactides and stereocomplex
Chapter 13 Thermal properties of gelatin and chitosan
Chapter 14 Protein characterization by thermal property measurement
Chapter 15 High Pressure Water-Ice Transitions in Aqueous and Food Systems
Chapter 16 Pasting properties of starch: Effect of particle size, hydrocolloids and high-pressure
Index
Preface
Chapter 1 Thermal and Relaxation Properties of Food and Biopolymers with Emphasis on Water
Chapter 2 Glass Transition Thermodynamics and Kinetics
Chapter 3 Glass Transition of Globular Proteins from Thermal and High Pressure Perspectives
Chapter 4 Crystal-melt phase change of food and biopolymers
Chapter 5 Thermal properties of food and biopolymer using relaxation techniques
Chapter 6 Plasticizers for biopolymer films
Chapter 7 Crystallization kinetics and applications to food and biopolymers
Chapter 8 Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks
Chapter 9 Implication of glass transition to drying and stability of dried foods
Chapter 10 Water-Glass Transition Temperature Profile during Spray Drying of Sugar Rich Foods
Chapter 11 State diagram of foods and its importance to food stability during storage and processing
Chapter 12 Thermal properties of polylactides and stereocomplex
Chapter 13 Thermal properties of gelatin and chitosan
Chapter 14 Protein characterization by thermal property measurement
Chapter 15 High Pressure Water-Ice Transitions in Aqueous and Food Systems
Chapter 16 Pasting properties of starch: Effect of particle size, hydrocolloids and high-pressure
Index
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.
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.
