Physico-Chemical aspects of food processing / edited by S. T. Beckett.
Tipo de material:
TextoDetalles de publicación: London : Blackie Academic and Professional, 1995.Descripción: xvii, 465 p. : figurasISBN: - 0751402400
Libro
| Biblioteca actual | Signatura topográfica | Estado | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|
| Koha Ingenieria | 663:664 BEC - Bloque 21 (Navegar estantería(Abre debajo)) | Disponible | Q1226 |
Navegando Koha Ingenieria estanterías Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
| 663:664 BAD Bloque 21 Química de los alimentos / | 663:664 BAD Bloque 21 Química de los alimentos / | 663:664 BEC Bloque 21 Physico-chemical aspects of food / | 663:664 BEC - Bloque 21 Physico-Chemical aspects of food processing / | 663:664 BEL Bloque 21 Química de los alimentos / | 663:664 BER Bloque 21 Tecnología de aceites y grasas / | 663:664 BOA Bloque 20 Introduccion a la microbiologia moderna de los alimentos / |
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.
Ubic.:663:664 BEC Ej.1 PRESQ1534 Ubic.:663:664 BEC Ej.2 PRES
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