Yrjo H Roos – författare

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5 produkter

1. 

   Phase Transitions in Foods

   Av Yrjo H Roos, Yrjo H. Roos

   E-bok, 1995

   884 kr

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   Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical …

2. 

   Non-Equilibrium States and Glass Transitions in Foods

   Processing Effects and Product-Specific Implications

   Av Yrjo H. Roos, Bhesh Bhandari

   E-bok, 2016

   3284 kr

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   Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods.After brief …

3. 

   Phase Transitions in Foods

   Av Stephan Drusch, Yrjo H Roos

   E-bok, 2015

   1393 kr

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   Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, …

4. 

   Phase Transitions in Foods

   Av Yrjo H Roos, Stephan Drusch

   Inbunden, 2015

   1188 kr

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   Phase Transitions in Foods, Second Edition , assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, …

5. 

   Engineering Foods for Bioactives Stability and Delivery

   Av Yoav D. Livney, Yrjo H. Roos

   E-bok, 2016

   2274 kr

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   This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and …