Cover Image

Phase-state transitions in foods: chemical, structural, and rheological changes

Saved in:

Bibliographic Details
Main Authors:	Rao, M. A (Author), Hartel, Richard W (Author)
Format:	Book
Language:	English
Published:	Nueva York Marcel Dekker 1998
Series:	IFT Basic Symposium Series, 13
Subjects:	Alimentos TECNOLOGIA DE ALIMENTOS BIOQUIMICA DE LOS ALIMENTOS
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Starch in food: structure, function and applications
by: Eliasson, Ann-Charlotte
Published: (2004)

The stability and shelf-life of food
by: Kilcast, David, et al.
Published: (2000)

Handbook of food enzymology
by: Whitaker, John R, et al.
Published: (2003)

Food chemistry
by: Fennema, Owen R
Published: (1985)

Food chemistry
by: Fennema, Owen R
Published: (1996)

Braverman's Introduction to the Biochemistry of foods
by: Berk, Z
Published: (1976)

Advances in seafood biochemistry: composition and quality
by: Flick, George J
Published: (1992)

Sensory evaluation techniques
by: Meilgaard, Morten, et al.
Published: (1999)

Food enzymes: structure and mechanism
by: Wong, Dominic W. S
Published: (1995)

Fennema's food chemistry
by: Fennema, Owen R, et al.
Published: (2007)

Seminario Latinoamericano y del Caribe y XII congreso nacional de ciencia y tecnología de alimentos: libro de resumenes
Published: (2000)

Microbiology of foods and food processing
by: Nickerson, John T. R., et al.
Published: (1972)

Rheology of fluid and semisolid foods: principles and applications
by: Rao, M. Anandha
Published: (2007)

Rheology and texture in food quality
by: DeMan, J. M, et al.
Published: (1976)

Functional properties of food components
by: Pomeranz, Yeshajahu
Published: (1991)

Thermal Food Processing. New Technologies and Quality Issues
Published: (2012)

Composición química de los alimentos por porción
Published: (2000)

Química de los alimentos
by: Fennema, Owen R
Published: (1993)

Química de los alimentos
by: Fennema, Owen R
Published: (2000)

Chemical changes during food processing
by: Davídek, Jirí, et al.
Published: (1990)

Physico chemical aspects of food processing
by: Beckett, S. T
Published: (1995)

Food structure-its creation and evaluation
by: Blanshard, J. M. V, et al.
Published: (1988)

Rancidity in foods
by: Allen, J. C, et al.
Published: (1989)

Methods in food analysis: physical, chemical and instrumental methods of analysis
by: Joslyn, Maynard A
Published: (1970)

Developments in food preservatives-1
by: Tilbury, R. H
Published: (1980)

Safety of chemicals in food: chemical contaminants
by: Watson, D. H
Published: (1993)

Engineering of food preservation and biochemical processes
by: King, C. Judson
Published: (1973)

Food: the yearbook of agriculture 1959
Published: (1959)

Shelf life evaluation of foods
by: Man, C. M. D., et al.
Published: (1994)

The chemical analysis of foods and food products
by: Jacobs, Morris B
Published: (1958)

Food processing operations modeling: design and analysis
by: Irudayaraj, Joseph
Published: (2001)

Rheology of fluid and semisolid foods: principles and applications
by: Rao, M. Anandha
Published: (2007)

Rheology of fluid and semisolid foods: principles and aplications
by: Rao, M. Anhandha
Published: (1999)

Bioquímica de la nutrición
by: Carrillo Farnés, Olimpia, et al.
Published: (1987)

Food sanitation
by: Guthrie, Rufus K
Published: (1980)

Food composition and analysis
by: Triebold, Howard O, et al.
Published: (1963)

Principles of food analysis for filth, decomposition, and foreign matter
by: Gorham, J. Richard
Published: (1995)

Color of foods
by: Mackinney, Gordon, et al.
Published: (1962)

Processing effects on safety and quality of foods
Published: (2010)

Accelerating new food product design and development
by: Beckley, Jacqueline H, et al.
Published: (2007)