|
|
|
|
| LEADER |
02046nam a22003375i 4500 |
| 001 |
000282524 |
| 005 |
20211103202300.0 |
| 007 |
cr nn 008mamaa |
| 008 |
100301s2008 xxu| s |||| 0|eng d |
| 020 |
|
|
|a 9780387719474
|
| 024 |
7 |
|
|a 10.1007/978-0-387-71947-4
|2 doi
|
| 040 |
|
|
|a Sistema de Bibliotecas del Tecnológico de Costa Rica
|
| 245 |
1 |
0 |
|a Food Materials Science :
|b Principles and Practice /
|c edited by José Miguel Aguilera, Peter J. Lillford.
|
| 250 |
|
|
|a 1st ed. 2008.
|
| 260 |
# |
# |
|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2008.
|
| 300 |
|
|
|a X, 616 p. :
|b online resource.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Food Engineering Series,
|
| 505 |
0 |
|
|a Fundamentals -- Why Food Materials Science? -- The Composite Structure of Biological Tissue Used for Food -- Food Polymers -- The Crystalline State -- The Glassy State -- Rubber Elasticity and Wheat Gluten Proteins -- State Diagrams of Food Materials -- Nanotechnology in Food Materials Research -- Assembly of Structures in Foods -- Solid Food Foams -- Probing Food Structure -- Structuring Operations -- Structure–Property Relationships in Foods -- Structuring Water by Gelation -- Bubble-Containing Foods -- Emulsions: Principles and Preparation -- Processing of Food Powders -- Fat Crystal Networks -- Extrusion -- Polyphasic Food Systems -- Structuring Dairy Products by Means of Processing and Matrix Design -- Structured Cereal Products -- Structured Meat Products -- Structured Chocolate Products -- Edible Moisture Barriers for Food Product Stabilization -- Encapsulation of Bioactives.
|
| 650 |
|
0 |
|a Food—Biotechnology.
|
| 650 |
|
0 |
|a Chemistry.
|
| 650 |
|
0 |
|a Physical chemistry.
|
| 650 |
1 |
4 |
|a Food Science.
|
| 650 |
2 |
4 |
|a Chemistry/Food Science, general.
|
| 650 |
2 |
4 |
|a Physical Chemistry.
|
| 700 |
1 |
|
|a Aguilera, José Miguel.
|e editor.
|
| 700 |
1 |
|
|a Lillford, Peter J.
|e editor.
|
| 710 |
2 |
|
|a SpringerLink (Online service)
|
| 773 |
0 |
|
|t Springer eBooks
|