"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "
Table of Contents
Structure/property relationships of foods as affected by processing and storage; role of water in phase transition phenomena in foods; selected aspects of glass transition phenomena in baked goods; phase/state transitions in foods - chemical, structural and rheological changes; rheology of structure development and loss during gelation and melting; segregative interaction in biopolymer co-gels; transitions of edible fats and triglycerides - theory and applications; phase transitions in chocolate and coatings; gelation of globular proteins; understanding phase transitions and chemical complexing reactions in the 7S and 11S soy protein fractions; crystallization phenomena in the frozen state; phase transitions in ice cream; phase transition and transport phenomena in frying of foods.
". . .present(s) an up-to-date review of research in the physical chemistry, physics and process engineering of foods, showing how approaches more commonly encountered in polymer science, solid materials science and engineering are appearing in the more complex situations of food formulation and processing. "
---International Journal of Food Science and Technology
". . .a good balance between explaining the fundamentals of phase and state transitions and how these may affect rheological properties on one side and on the other side application of this knowledge to real food systems, taking into account their complex matrix. "
---Journal of Texture Studies