{"product_id":"non-equilibrium-states-and-glass-transitions-in-foods-processing-effects-and-product-specific-implications-hardback-9780081003091","title":"Non-Equilibrium States and Glass Transitions in Foods; Processing Effects and Product-Specific Implications (Hardback) 9780081003091","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eNon-Equilibrium States and Glass Transitions in Foods\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eProcessing Effects and Product-Specific Implications\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cp\u003ePresents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element for shelf-life and quality\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eBhesh Bhandari (Edited by), Yrjö H. Roos (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780081003091, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 29 November 2016\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e514 pages\u003cbr\u003e22.9 x 15.1 x 3 cm, 0.94 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eNon-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications\u003c\/i\u003e 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.\u003c\/p\u003e  \u003cp\u003eAfter 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. \u003c\/p\u003e  \u003cp\u003eThe 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. \u003c\/p\u003e  \u003cp\u003eA 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.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e1. Introduction to non-equilibrium states and glass transitions 2. Glass transition of major food components and their mixtures 3. Methods of measurement of non-equilibrium states and glass transition  \u003cb\u003ePart One: Non-equilibrium states and glass transition – processing relationships \u003c\/b\u003e4. Food freezing and non-equilibrium states\/glass transition 5. Baking and non-equilibrium states\/glass transition 6. Air-drying and non-equilibrium states\/glass transition 7. Freeze-drying and non-equilibrium states\/glass transition  8. Spray-drying and non-equilibrium states\/glass transition  9. Extrusion technology and non-equilibrium states\/glass transitions 10. Non-equilibrium states\/glass transition and crystallization  11. Non-equilibrium states\/glass transition and food packaging materials \u003cb\u003ePart Two: Product specific implications of non-equilibrium states and glass transitions – understanding and controlling the transitions \u003c\/b\u003e12. Implications of non-equilibrium states and glass transitions on cereals 13. Implications of non-equilibrium states and glass transitions in fried foods 14. Implications of non-equilibrium states and glass transitions in dried fruits and vegetables 15. Implications of non-equilibrium states and glass transitions in spray dried sugar-rich foods 16. Implications of non-equilibrium states and glass transitions in confectionery 17. Implications of non-equilibrium states and glass transitions in dairy powders 18. Implications of non-equilibrium states and glass transitions in frozen and dried fish and meat products 19. Implications of non-equilibrium states and glass transitions for encapsulated foods 20. Implications of non-equilibrium states and glass transitions for edible films and barriers 21. The effects of non-equilibrium states and storage conditions on glass transitions in food  22. Influence of non-equilibrium states and glass transition on the survival of bacteria\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46649105776920,"sku":"9780081003091","price":154.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780081003091_0ac528b1-419c-4b65-bddf-dc104741c113.jpg?v=1695004111","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/non-equilibrium-states-and-glass-transitions-in-foods-processing-effects-and-product-specific-implications-hardback-9780081003091","provider":"Freshly Printed Books","version":"1.0","type":"link"}