Trends in Food Engineering : Food Preservation Technology series / editor Jorge E. Lozano [y otros cuatro].
Tipo de material:
TextoEditor: Pennylvania, U.S.A : Technomic, 2000Descripción: 347 páginas : ilustraciones ; 24 centímetrosTipo de contenido: - text
- unmediated
- volume
- 1566769914
- 9781566769914
- 664 L91
Contenidos:
Structure Property Relationshisps in Foods -- Phiysical and Microctural Properties of Frozen Gelatinized Starch Suspensions -- Correlation between Physico-Chemical and Sensory -- Psychophysical Methods Applied to the Investigation -- Sensory and Instrumental Meusures of Viscosity -- Food Composites -- Thermal Properties and State Diagrams of Fruits and Vegetables by DSC -- A Thermorheological Model -- Advences in Food Processing -- Engineering Trends -- Evalution Of Freezing and Thawing -- Minimal Processing of Fruits and Vegetebles -- A review of Nonthermal Technologies -- Gelation of Soybean Proteins at Acidic PH.
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca Juliaca Sala principal | Colección General | 664 L91 2000 (Navegar estantería(Abre debajo)) | 1 | Disponible | FJ10745 |
Structure Property Relationshisps in Foods -- Phiysical and Microctural Properties of Frozen Gelatinized Starch Suspensions -- Correlation between Physico-Chemical and Sensory -- Psychophysical Methods Applied to the Investigation -- Sensory and Instrumental Meusures of Viscosity -- Food Composites -- Thermal Properties and State Diagrams of Fruits and Vegetables by DSC -- A Thermorheological Model -- Advences in Food Processing -- Engineering Trends -- Evalution Of Freezing and Thawing -- Minimal Processing of Fruits and Vegetebles -- A review of Nonthermal Technologies -- Gelation of Soybean Proteins at Acidic PH.
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