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| 020 |
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|a 0751402400
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| 080 |
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|a 663:664
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| 100 |
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|a Beckett, S. T.
|e ed.
|9 264579
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| 245 |
1 |
0 |
|a Physico-Chemical aspects of food processing /
|c edited by S. T. Beckett.
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| 260 |
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|a London :
|b Blackie Academic and Professional,
|c 1995.
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| 300 |
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|a xvii, 465 p. :
|b figuras
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| 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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| 599 |
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|a Ubic.:663:664 BEC Ej.1 PRESQ1534 Ubic.:663:664 BEC Ej.2 PRES
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| 650 |
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4 |
|a INGENIERIA DE LOS ALIMENTOS
|9 264662
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| 650 |
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4 |
|a INDUSTRIA ALIMENTARIA
|9 262722
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| 650 |
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4 |
|a TECNOLOGIA DE LOS ALIMENTOS
|9 263296
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| 650 |
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4 |
|a ALIMENTOS
|9 262721
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| 942 |
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|c LIB
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| 970 |
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