TY  - BOOK
T1  - Physico-chemical aspects of food
A1  - Beckett, S.T
LA  - English
PP  - London
PB  - Blackie A & P
YR  - 1995
UL  - http://vufind10-pruebas.sigbunlp.bibliotecas.unlp.edu.ar/Record/dfi.689
AB  - 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.
OP  - 465
SN  - 0751402400
KW  - ALIMENTOS
KW  - PROPIEDADES FISICAS
KW  - PROPIEDADES QUIMICAS
ER  -