Trends in Food Engineering
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | inglés |
| Publicado: |
Lancaster, Pennsylvania :
Technomic,
2000.
|
| Colección: | Food Preservation Technology
|
| Materias: | |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Tabla de Contenidos:
- Structure - Property relationships in foods
- Physical and microstructural properties of frozen gelatinized starch suspensions
- Correlation between physico - chelimal and sensory data
- Psychophysical methods applied to the investigation of sensory properties in foods
- Sensory and instrumental measures of viscosity
- Food composites
- Thermal properties and state Diagrams of fruit and vegetables by DSC
- A thermorheological model of corn starch dispersion
- Integral and differential linear and Nonlinear constitutive model for the rheology of wheat flour doughs
- Ultrafiltration of apple juice
- Vacuum impregnation in fruit processing
- Engineering trends in food freezing
- Evaluation of freezing and thawing processes using. experimental and mathematical determinations
- Minimal processing of fruits and vegetables
- Minimal preservation of fruits: A CYTED project
- A review of nonthermal technologies
- Minimally processed foods with high hydrostatic pressure
- Biocatalysts for the food industry
- Enzymatic synthesis of food additives
- Plastic materials for modified atmosphere packaging
- Gelation of soybean proteins at acidie pH.