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The Glassy State in Foods

Blanshard, J. M. V.; Lillford, P. J.

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ISBN 10: 1897676204 / ISBN 13: 9781897676202
Published by Nottingham University Press, Nottingham, United Kingdom, 1993
Condition: Very Good Condition Hardcover
From Mountainview Books, LLC (Hopeland, PA, U.S.A.)

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542 pgs. Covers: a history of the glassy state; effects of glass transitions on processing and storage; the glassy state phenomenon in food molecules; an overview of theories of the glass transition; caloimetry; applications of mechanical spectroscopy to the study of glassy biopolymers and related systems; molecular motions and the glassy state; relaxations in supercooled carbohydrate liquids; studies of the glass transition in malto-oligomers; effects of glass transitions on dynamic phenomena in sugar containing food systems; dynamic mechanical thermal analysis of sucrose solutions; the ultrastructure and stability of amorphous sugars; physical ageing in polymer blends; the effects of swelling solvents on the glass transition in elastin and other proteins; low moisture polysaccharide systme; thermal and spectoscopic aspects; the mechanical properties of cereal based foods in and around the glasy state; the glassy state in applications for the food industry, with an emphasis on cookie and cracker production; physical changes consequent on the extrusion of starch; some aspects of the glass transition in frozen foods systems; spray coating and spray dryin encapsulation with latex polymers; glass transitions and the physical stability of food powders; the glassy state in packaging; sutides on the magnitude of the glass transitions of glucose polymers; on the equation of state of thermoplastic starch; water uptake in partially frozen and plasticized starch; thermally induced structural transtitions in the starch-water systme; temperature dependence of thermal inactivation rate constants of Bacillus Stearothermophilus spores in a glassy state; ageing in confectionery wafers; glass transition theory and the texture of cereal foods; the mechanical properties of starchy food materials at large strains and their ductile-brittle transitions; glass transitions in aqueous solutions and foodstuffs; list of delegates; index. Grey boards with white lettering. Usual library markings. Clean and tightly bound. Size: 8vo - over 7¾" - 9¾" tall. Bookseller Inventory # B035936

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Bibliographic Details

Title: The Glassy State in Foods

Publisher: Nottingham University Press, Nottingham, United Kingdom

Publication Date: 1993

Binding: Hardcover

Book Condition:Very Good Condition

Edition: First Edition.

Book Type: Book

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Mountainview Books, LLC
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Hopeland, PA 17533
books@mountainviewbooks.com
717-626-9032
C. Darlington


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