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

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S.T. Beckett 作者

Springer

译者

1996-01-15 出版日期

468 页数

USD 215.00 价格

Hardcover

丛书系列

9780751402407 图书编码

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

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

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Physico-Chemical Aspects of Food Processing 在线电子书图书描述

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.

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