TY  - BOOK
AU  - Beckett,S.T.
TI  - Physico-chemical aspects of food /  
SN  - 0751402400
PY  - 1995///
CY  - London : 
PB  - Blackie A & P, 
KW  - ALIMENTOS
KW  - PROPIEDADES FISICAS
KW  - PROPIEDADES QUIMICAS
N2  - 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
ER  -