Non Equilibrium States and Glass Transitions in Foods

Written By Bhesh R. Bhandari
Non Equilibrium States and Glass Transitions in Foods
  • Publsiher : Woodhead Publishing
  • Release : 10 November 2016
  • ISBN : 0081003358
  • Pages : 514 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Non Equilibrium States and Glass Transitions in Foods written by Bhesh R. Bhandari which was release on 10 November 2016, this book published by Woodhead Publishing. Available in PDF, EPUB and Kindle Format. Book excerpt: 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

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
  • Total pages : 514
  • ISBN : 0081003358
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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 ...

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
  • Total pages : 2120
  • ISBN : 0081003358
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Summary : 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
  • Total pages : 180
  • ISBN : 0081003358
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Summary : 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 ...

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 : 2022-06-27
  • Total pages : 212
  • ISBN : 0081003358
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Summary : Download or read online Functionality of Cyclodextrins in Encapsulation for Food Applications written by Thao M. Ho, published by Springer Nature which was released on . Get Functionality of Cyclodextrins in Encapsulation for Food Applications Books now! Available in PDF, ePub and Kindle....

Food Processing

Food Processing
  • Author : Kshirod Kumar Dash,Sourav Chakraborty
  • Publisher : CRC Press
  • Release Date : 2021-08-09
  • Total pages : 568
  • ISBN : 0081003358
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Summary : 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 ...

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : Mohammad Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 2020-06-10
  • Total pages : 1072
  • ISBN : 0081003358
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Summary : 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 ...

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
  • Total pages : 108
  • ISBN : 0081003358
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Summary : 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 ...

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : Woodhead Publishing
  • Release Date : 2022-06-18
  • Total pages : 804
  • ISBN : 0081003358
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Summary : 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 ...

Polymers for Food Applications

Polymers for Food Applications
  • Author : Tomy J. Gutiérrez
  • Publisher : Springer
  • Release Date : 2018-08-09
  • Total pages : 818
  • ISBN : 0081003358
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Summary : This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been ...

Valorization of Agri Food Wastes and By Products

Valorization of Agri Food Wastes and By Products
  • Author : Rajeev Bhat
  • Publisher : Academic Press
  • Release Date : 2021-08-25
  • Total pages : 1024
  • ISBN : 0081003358
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Summary : Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments ...

Drying in the Dairy Industry

Drying in the Dairy Industry
  • Author : Cécile Le Floch-Fouéré,Pierre Schuck,Gaëlle Tanguy,Luca Lanotte,Romain Jeantet
  • Publisher : CRC Press
  • Release Date : 2020-11-25
  • Total pages : 278
  • ISBN : 0081003358
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Summary : With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy ...

Calorimetry in Food Processing

Calorimetry in Food Processing
  • Author : Gönül Kaletunç
  • Publisher : John Wiley & Sons
  • Release Date : 2009-10-26
  • Total pages : 412
  • ISBN : 0081003358
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Summary : Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given ...

Glass Transition and Phase Transitions in Food and Biological Materials

Glass Transition and Phase Transitions in Food and Biological Materials
  • Author : Jasim Ahmed,Mohammad Shafiur Rahman,Yrjo H. Roos
  • Publisher : John Wiley & Sons
  • Release Date : 2017-04-24
  • Total pages : 496
  • ISBN : 0081003358
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Summary : 16.2.2 Pasting Properties of Starches...

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 1999-01-21
  • Total pages : 809
  • ISBN : 0081003358
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Summary : With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of ...

Water Stress in Biological Chemical Pharmaceutical and Food Systems

Water Stress in Biological  Chemical  Pharmaceutical and Food Systems
  • Author : Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrán,María del Pilar Buera,Jorge Welti-Chanes,Efrén Parada-Arias,Gustavo V. Barbosa-Cánovas
  • Publisher : Springer
  • Release Date : 2015-07-23
  • Total pages : 667
  • ISBN : 0081003358
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Summary : Water Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, ...