Physico-chemical aspects of food /
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...
Guardado en:
| Autor principal: | |
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| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
London :
Blackie A & P,
1995.
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| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 100 | 1 | |a Beckett, S.T. |e ed. |9 264579 | |
| 245 | 0 | 0 | |a Physico-chemical aspects of food / |c S. T. Beckett. |
| 260 | |a London : |b Blackie A & P, |c 1995. | ||
| 300 | |a xvii, 465 p.il. | ||
| 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 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. | |
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