Physico-chemical aspects of food / S. T. Beckett.

Por:

Beckett, S.T [ed.]

Tipo de material: Texto

TextoDetalles de publicación: London : Blackie A & P, 1995.Descripción: xvii, 465 p.ilISBN:

0751402400

Tema(s):

Alcance y contenido: 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 disparsibility - 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.

Tipo de ítem:

Libro

Existencias
Biblioteca actual	Signatura topográfica	Estado	Fecha de vencimiento	Código de barras
Koha Ingenieria	663:664 BEC Bloque 21 (Navegar estantería(Abre debajo))	Disponible		Q1534

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 disparsibility - 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 PRES

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