TY  - BOOK
AU  - Schwartzberg, Henry G.,
AU  - Hartel, Richard W., 
TI  - Physical chemistry of foods /  
T2  - Basic symposium ; 
SN  - 0824786939
PY  - 1992///
CY  - New York : 
PB  - Marcel Dekker, 
KW  - ALIMENTOS
KW  - PROPIEDADES FISICAS
KW  - PROPIEDADES QUIMICAS
N2  - 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
ER  -