TY  - BOOK
T1  - Physical chemistry of foods
T2  - Basic symposium ;
A1  - Schwartzberg, Henry G.
A2  - Hartel, Richard W.
LA  - English
PP  - New York
PB  - Marcel Dekker
YR  - 1992
UL  - http://vufind10-pruebas.sigbunlp.bibliotecas.unlp.edu.ar/Record/dfi.692
AB  - 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.
OP  - 747
SN  - 0824786939
KW  - ALIMENTOS
KW  - PROPIEDADES FISICAS
KW  - PROPIEDADES QUIMICAS
ER  -