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181026s2019 enk ob 001 0 eng d |
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|a9780128115572 (electronic bk.)
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|a0128115572 (electronic bk.)
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|a9780128115565
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|a0128115564
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|aN$T|beng|epn|cN$T|dN$T|dOPELS|dYDX|dOCLCF|dUKMGB|dOCLCQ|dMERER|dD6H|dOCLCQ|dDKU|dN$T|dLQU|dS2H|dOCLCO
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0
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|aeng
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4
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|aTP370
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04
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|a664|223
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|aNF|tLCC|p|dTP370|e|c
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00
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|aThermodynamics of phase equilibria in food engineering|h[electronic resource] /|cedited by Camila Gambini Pereira.
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|aLondon :|bAcademic Press,|c2019.
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|a1 online resource
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|aIncludes bibliographical references and index.
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|gPart A:|tIntroduction:|g1.|tPhase equilibria in the food industry /|rCamila Gambini Pereira --|g2.|tFundamentals of phase equilibria /|rCamila Gambini Pereira --|g3.|tClassical models, part 1 : Cubic equations of state and applications /|rVladimir F. Cabral, Marcelo Castier, Lúcio Cardozo-Filho --|g4.|tClassical models, part 2 : Activity coefficient models and applications /|rLeandro Danielski, Luiz Stragevitch --|g5.|tAdvanced models : Association theories and models /|rFèlix Llovell.
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|gPart B:|tPhase equilibria and their applications:|g6.|tVapor-liquid equilibrium in food processes /|rCamila Gambini Pereira --|g7.|tLiquid-liquid and vapor-liquid-liquid equilibrium in food processes /|rGuilherme J. Maximo, Marcela C. Ferreira, Simone Shiozawa, Larissa C.B.A. Bessa, Antonio J.A. Meirelles, Eduardo A.C. Batista --|g8.|tSolid-liquid equilibrium in food processes /|rGuilherme J.C. Maximo, Natália D.D. Cararerto, Mariana C. Costa --|g9.|tEquilibrium in pressurized systems (sub and supercritical) /|rMariana Fortunatti Montoya, Francisco A. Sánchez, Selva Pereda.
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|gPart C:|tAdvanced topics:|g10.|tPhase transition in foods /|rCamila Gambini Pereira --|g11.|tMolecular thermodynamics of protein systems /|rRobin A. Curtis --|g12.|tEquilibrium in colloidal systems /|rMaria G. Semenova --|g13.|tEquilibrium in electrolyte systems /|rOscar Rodríguez, Elena Gómez, Noelia Calvar, Eugénia A. Macedo --|g14.|tPhase equilibrium of organogels /|rJuliana N.R. Ract, Richtier G. da Cruz, Camila Gambini Pereira --|g15.|tThermodynamics of reactions in food systems /|rSaartje Hernalsteens, Camila Gambini Pereira.
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|aThermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products.
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|aOnline resource; title from PDF title page (EBSCO, viewed October 29, 2018).
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|aFood industry and trade.
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|aPhase rule and equilibrium.
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0
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|aThermodynamics.
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7
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|aTECHNOLOGY & ENGINEERING|xFood Science.|2bisacsh
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650 |
7
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|aFood industry and trade.|2fast|0(OCoLC)fst00930843
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650 |
7
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|aPhase rule and equilibrium.|2fast|0(OCoLC)fst01060399
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650 |
7
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|aThermodynamics.|2fast|0(OCoLC)fst01149832
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655 |
0
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|aElectronic books.
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655 |
4
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|aElectronic books.
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700 |
1
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|aPereira, Camila Gambini.
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40
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|uhttps://www.sciencedirect.com/science/book/9780128115565
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