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Physical chemistry of foods

Author: Henry G Schwartzberg; Richard W Hartel
Publisher: New York : M. Dekker, ©1992.
Series: IFT basic symposium series (Marcel Dekker, Inc.), 7.
Edition/Format:   Print book : Conference publication : EnglishView all editions and formats
Summary:

This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food  Read more...

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Genre/Form: Conference papers and proceedings
Kongreß
Congresses
Material Type: Conference publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Henry G Schwartzberg; Richard W Hartel
ISBN: 0824786939 9780824786939
OCLC Number: 25632779
Description: xii, 747 pages : illustrations ; 24 cm.
Contents: Thermodynamics and vapour-liquid equilibra, Marc Le Maguer; solid-liquid equilibrium - crystallization in foods, Richard W. Hartel; glass transitions in foods, Harry Levine and Louise Slade; surface thermodynamics, protein adsorption and biofilm development, Joseph McGuire and Viwat Krisdhasima; gels and gelling, Allan H. Clark; emulsions, Ganesan Narsimhan; generation of engineered structures in gels, Jose Miguel Aguilera; physiochemical aspects of muscle tissue behaviour, E. Allen Foegeding and Donald D. Hamann; physical chemistry of bread dough, R. Carl Hoseney; physical and chemical properties of nutrients affecting their absorption and utilization, Dennis T. Gordon and Lori Pellett; the transduction of taste and olfactory stimuli, Joseph G. Brand and Pankaj S. Shah; disintegration and segregation kinetics of dry food particulates, Micha Peleg; mechanistic basis of rheological behaviour of foods, Edward B. Bagley; the kinetics of nonenzymatic browning, Theodore P. Labuza and Wendy M. Baisier; kinetics of lipid oxidation, Marcus Karel; physical consequences of thermal reactions in food protein systems, David W. Stanley and Rickey Y. Yada.
Series Title: IFT basic symposium series (Marcel Dekker, Inc.), 7.
Responsibility: edited by Henry G. Schwartzberg, Richard W. Hartel.
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