Detalles Bibliográficos
Autor Principal: |
Schwartzberg, Henry G.
(ed.) |
Otros autores o Colaboradores: |
Hartel, Richard W.
(ed.) |
Formato: | Libro
|
Lengua: | inglés |
Datos de publicación: |
New York :
Marcel Dekker,
1992.
|
Series: | Basic symposium ;
7
|
Temas: | |
Resumen: | Thermodynamics and vapor-liquid equilibria - Solid-liquid equilibrium: crystallization in fooods - Glass transitions in foods - Surface thermodynamics, protein adsorption and biofilm development - Gels and gelling - Emulsions - Generation of engineered structures in gels - Physicochemical aspects of muscle tissue behavior - Physical chemistry of bread dough - Physical and chemical properties of nutrients affectin therir absorption and utilization - The transduction of taste and olfactory stimuli - Disintegration and segregatio kinetics of dry food particulates - Mechanistic basis of rheological behavior of foods - The kinetics of nonenzymatic browning - Kinetics of lipid oxidation - Physical consequences of thermal reactions in food protein systems.
|
Descripción Física: | 747 p.il. |
ISBN: | 0824786939 |