Phase/State Transitions in Foods
Chemical, Structural, and Rheological Changes
edited by M. A. Rao and Richard W. Hartel

The IFT Basic Symposium Series presents up-to-date and authoritative reports on selected topics of importance to food technologists. Each volume comprises the proceedings of the annual two-day basic symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology.

Featuring contributions by internationally recognized experts in the field, this state-of-the-art resource 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.

Providing a fundamental understanding of transition phenomena, food components and products, and unit operations, Phase/State Transitions in Foods

• approaches microstructure and structure of foods quantitatively, including measurement and analysis
• describes the role of water in freezing and crystallization in addition to glass transition in baked goods
• discusses homogeneous and phase-separated gels as well as applications of gel formation and softening theory
• examines gel formation in globular proteins and reactions in soy proteins
• explicates the complex changes that transpire during processing and storage of fats, chocolates, and frozen desserts
• elucidates heat and mass transport mechanisms in frying
• and much more!

Complete with helpful references to key sources in the literature as well as edifying tables, equations, drawings, and photographs, this latest work from an outstanding series is essential reading for food scientists, technologists, engineers, and microbiologists; physical and surface chemists; nutritionists; and upper-level undergraduate and graduate students in these disciplines.

Contents:

Structure/Property Relationships of Foods as Affected by Processing and Storage, David W. Stanley, J. M. Aguilera, K. W. Baker, and R. L. Jackman
Role of Water in Phase Transition Phenomena in Foods, Yrjö H. Roos
Selected Aspects of Glass Transition Phenomena in Baked Goods, Louise Slade and Harry Levine
Gelatinization Phenomena of Starch, R. Carl Hoseney
Rheology of Structure Development and Loss During Gelation and Melting, J. A. Lopes da Silva, M. A. Rao, and J-T. Fu
Segregative Interaction in Biopolymer Co-Gels, Edwin R. Morris
Phase Transitions of Edible Fats and Triglycerides: Theory and Applications, J. Bruce German and Catherine Simoneau
Phase Transitions in Chocolate and Coatings, Richard W. Hartel
Gelation of Globular Proteins, E. Allen Foegeding, Hong Li, and Sharon R. Bottcher
Understanding Phase Transitions and Chemical Complexing Reactions in the 7S and 11S Soy Protein Fractions, A. Morales-Diaz and Jozef L. Kokini
Crystallization Phenomena in the Frozen State, David S. Reid
Phase Transitions in Ice Cream, Richard W. Hartel
Phase Transition and Transport Phenomena in Frying of Foods, R. Paul Singh

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ORDER NOW Phase/State Transitions in Foods Chemical, Structural, and Rheological Changes edited by M. A. Rao and Richard W. Hartel 394 pages • $198.95 + shipping Texas residents please add 6.75 % sales tax