Physico-Chemical Aspects of Food Processing

Table of Contents

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   Book Overview
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   Chapter 1 Vapour pressure and water activity
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   Chapter 2 The glass transition, its nature and significance in food processing
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   Chapter 3 Emulsions
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   Chapter 4 Non-enzymatic browning of foods
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   Chapter 5 Rheology in food processing
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   Chapter 6 Thickeners, gels and gelling
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   Chapter 7 Fat eutectics and crystallisation
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   Chapter 8 Surface effects including interfacial tension, wettability, contact angles and dispersibility
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    Chapter 9 Fermentation
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    Chapter 10 Change in cell structure
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    Chapter 11 Dairy products
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    Chapter 12 Cereal processing: The baking of bread, cakes and pastries, and pasta production
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    Chapter 13 Freezing and cooking of meat and fish
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    Chapter 14 Fruits and vegetables
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    Chapter 15 Preserves and jellies
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    Chapter 16 Sugar confectionery
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    Chapter 17 Chocolate confectionery
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    Chapter 18 Breakfast cereals and snackfoods
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    Chapter 19 Sauces, pickles and condiments
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    Chapter 20 Beer and cider
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    Chapter 21 Multi-component foods