Schwartzberg, Henry G., <br/><br/>
Physical chemistry of foods /   
edited by Henry G. Schwartzberg, Richard W. Hartel. 
 - New York :   Marcel Dekker,   1992. 
 - 747 p.il. 
 - Basic symposium ;   7 .
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>0824786939 
<br/><br/><label>Subjects--Topical Terms: </label><br/>ALIMENTOS<br/>PROPIEDADES FISICAS<br/>PROPIEDADES QUIMICAS
<br/><br/><label>Universal Decimal Class. No.: </label>663:664