Physical chemistry of foods / edited by Henry G. Schwartzberg, Richard W. Hartel.
Tipo de material:
TextoSeries Basic symposium ; 7Detalles de publicación: New York : Marcel Dekker, 1992.Descripción: 747 p.ilISBN: - 0824786939
Libro
| Biblioteca actual | Signatura topográfica | Estado | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|
| Koha Ingenieria | 663:664 SCH Bloque 21 (Navegar estantería(Abre debajo)) | Disponible | Q1318 | ||
| Koha Ingenieria | 663:664 SCH Bloque 21 (Navegar estantería(Abre debajo)) | Disponible | Q1526 |
Navegando Koha Ingenieria estanterías Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
| 663:664 SCH - Bloque 21 Biotechnology and food process engineering / | 663:664 SCH - Bloque 21 Biotechnology and food process engineering / | 663:664 SCH Bloque 21 Physical chemistry of foods / | 663:664 SCH Bloque 21 Physical chemistry of foods / | 663:664 SIN Bloque 21 Introducción a la ingeniería de los alimentos / | 663:664 SIN Bloque 21 Computer applications in food technology : use of spreadsheets in graphical, statistical, and process analysis / | 663:664 SIN Bloque 21 Computer applications in food technology : use of spreadsheets in graphical, statistical, and process analysis / |
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.
Ubic.:663:664 PRESQ1526 PRES
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