Physico-Chemical Aspects of Food Processing pdf epub mobi txt 电子书下载 2024

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S.T. Beckett

Springer

1996-01-15

468

USD 215.00

Hardcover

9780751402407

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发表于2024-09-19

Physico-Chemical Aspects of Food Processing epub 下载 mobi 下载 pdf 下载 txt 电子书下载 2024

Physico-Chemical Aspects of Food Processing pdf epub mobi txt 电子书下载 2024

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This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts, in the first part the fundamental changes are examined from a scientific point of view. These include: Vapor pressure and water activity; Glass transition; emulsion technology; Maillard (Browning) reaction; rheology; foams; gells and gelling; fat eutectics and crystallization; surface effects; fermentation; and change in cell structure. In the second part of the book these changes are reviewed as to how they are important to different parts of the food industry. The chapters included concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; Sugar and confectionery; Chocolate; Extruded products; Sauces, pickles, and condiments; Alcoholic drinks; and Multicomponent products.

Physico-Chemical Aspects of Food Processing 下载 mobi epub pdf txt 电子书