Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.
Keywords: food micro-structure, food processing, storage studies, packaging development, glass transition, plasticization effect, foods and biomaterials, drying, freezing, extrusion, frying process on thermal properties, moisture-nutrient behaviour, agglomeration, crystallisation and storage, Food Chemistry, Biopolymers, Food Chemistry, Biopolymers