Author Description

Although the glassy state has been a subject of scientific interest for the past 50 years, it is only in the last 5 years 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. The 53rd Easter School at the University of Nottingham in April 1992 brought together the majority of the world's research workers and experts in this field. Those involved agree that this was an exceptionally timely and stimulating event. This book contains the papers presented on this very important subject.