The Glassy State in Foods
The Glassy State in Foods
Author(s): Edited by JMV Blanshard and PJ LillfordAlthough the glassy state has been a subject of scientific interest for the past 50 years, it is only recently that the food industry has begun to recognise the importance of this topic for its own operations. These include stability on storage, quality and processing.
Availability: In Print
Publication date: 1994
Binding: Hardback
Extent: 542 pp.
ISBN: 1-897676-20-4
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- Preface
- 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
- Calorimetry
- 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 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 aging in polymer blends
- The effect of swelling solvents on the glass transition in elastin and other proteins
- Low moisture polysaccharide system: thermal and spectroscopic aspects
- The mechanical properties of cereal based foods in and around the glassy 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 drying encapsulation with latex polymers
- Glass transitions and the physical stability of food powders
- The glassy state in packaging
- Studies 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 transitions in the starch-water system
- Temperature dependence of thermal inactivation rate constants of Bacillus Stearothermophilus spores in a glassy state
- Aging 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
- Index
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