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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 |
1 |
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|a Beckett, S.T.
|e ed.
|9 264579
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| 245 |
0 |
0 |
|a Physico-chemical aspects of food /
|c S. T. Beckett.
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| 260 |
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|a London :
|b Blackie A & P,
|c 1995.
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| 300 |
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|a xvii, 465 p.il.
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| 520 |
2 |
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|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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| 599 |
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|a Ubic.:663:664 PRES
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| 650 |
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| 929 |
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|a Proyecto FOMEC 112
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