Physico-Chemical aspects of food processing /

Vapour pressure and water activity - The glass transition, its nature and significance in food processing - Emulsions - Non-enzymatic browning of foods - Rheology in food processing - Thickeners, gels and gelling - Fat eutectics and crystallisation - Surface effects including interfacial tension, we...

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Detalles Bibliográficos
Autor principal: Beckett, S. T. (ed.)
Formato: Libro
Lenguaje:Inglés
Publicado: London : Blackie Academic and Professional, 1995.
Materias:
INGENIERIA DE LOS ALIMENTOS
INDUSTRIA ALIMENTARIA
TECNOLOGIA DE LOS ALIMENTOS
ALIMENTOS
Aporte de:Registro referencial: Solicitar el recurso aquí
Bibliotecas (ING-UNLP) de Universidad Nacional de La Plata
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245 1 0 |a Physico-Chemical aspects of food processing /   |c edited by S. T. Beckett. 
260 |a London :   |b Blackie Academic and Professional,   |c 1995. 
300 |a xvii, 465 p. :   |b figuras 
520 2 |a Vapour pressure and water activity - The glass transition, its nature and significance in food processing - Emulsions - Non-enzymatic browning of foods - Rheology in food processing - Thickeners, gels and gelling - Fat eutectics and crystallisation - Surface effects including interfacial tension, wettability, contact angles and dispersibility - Fermentation - Change in cell structure - Dairy products - Cereal processing: The baking of bread, cakes and pastries, and pasta production - Freezing and cooking of meat and fish - Fruits and vegetables - Preserves and jellies - Sugar confectionery - Chocolate confectionery - Breakfast cereals and snackfoods - Sauces, pickles and condiments - Beer and cider - Multi-component foods. 
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650 4 |a TECNOLOGIA DE LOS ALIMENTOS  |9 263296 
650 4 |a ALIMENTOS  |9 262721 
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