Beckett, S. T. <br/><br/>
Physico-Chemical aspects of food processing /   
edited by S. T. Beckett. 
 - London :   Blackie Academic and Professional,   1995. 
 - xvii, 465 p. :   figuras 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>0751402400 
<br/><br/><label>Subjects--Topical Terms: </label><br/>INGENIERIA DE LOS ALIMENTOS<br/>INDUSTRIA ALIMENTARIA<br/>TECNOLOGIA DE LOS ALIMENTOS<br/>ALIMENTOS
<br/><br/><label>Universal Decimal Class. No.: </label>663:664