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"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food d

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect

Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product d

Introduction to phasse transitions, physical state and molecular mobility, methodology, water and phase transitions, food components and polymers, prediction of

Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and contro