Identificacion Principal del registro INGC-MON-12174

Control Number Identifier AR-LpUFI

LAST MODIFICATION DATE 20180809152233

CONTROL FIELD 060510s1995 enka fr||||| |0 0|eng d

a International Standard Book Number 0751402400

a Personal name Beckett, S. T.

a Title Physico-Chemical aspects of food processing /

c Statement of responsibility, etc edited by S. T. Beckett.

a Place of publication, distribution, etc London :

b Name of publisher, distributor, etc Blackie Academic and Professional,

c Date of publication, distribution, etc 1995.

a Extent xvii, 465 p. :

b Other physical details figuras

a Summary, etc 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.

a Topical term or geographic name as entry element INGENIERIA DE LOS ALIMENTOS

a Topical term or geographic name as entry element INDUSTRIA ALIMENTARIA

a Topical term or geographic name as entry element TECNOLOGIA DE LOS ALIMENTOS

a Topical term or geographic name as entry element ALIMENTOS

c item type LIB

a Descripción Registro convertido en forma automatizada