The chemical physics of food:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Oxford [u.a.]
Blackwell Publ.
2007
|
| Ausgabe: | 1. publ. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | IX, 247 S., [3] Bl. Ill., graph. Darst. |
| ISBN: | 9781405121279 1405121270 |
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Datensatz im Suchindex
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| adam_text | CONTENTS PREFACE CONTRIBUTORS ABOUT THE EDITOR 1 EMULSIONS LOHN N.
COUPLAND 1.1 INTRODUCTION 1.2 EMULSION STRUCTURE 1.2.1 SIZE 1.2.2
CONCENTRATION 1.2.3 SURFACE PROPERTIES 1.2.3.1 MODIFIED SURFACES 1.2.3.2
TYPES OF INTERFACIAL MATERIAL 1.2.4 INTERDROPLET POTENTIALS 1.3 EMULSION
DYNAMICS 1.3.1 CREAMING 1.3.2 FLOCCULATION 1.3.3 COALESCENCE 1.4
EMULSION FUNCTIONALITY 1.4.1 RHEOLOGY 1.4.2 CHEMICAL REACTIVITY 1.5
REFERENCES 2 PHYSICOCHEMICAL BEHAVIOUR OF STARCH IN FOOD APPLICATIONS
ALAIN BULEON AND PAUL COLONNA 2.1 INTRODUCTION 2.2 STARCH COMPOSITION
AND CHEMICAL STRUCTURE 2.2.1 GRANULAR STRUCTURE 2.2.2 MOLECULAR
COMPOSITION 2.2.2.1 AMYLOSE 2.2.2.2 AMYLOPECTIN 2.2.2.3 INTERMEDIATE
MATERIALS XI XIII XIII 1 1 2 2 3 4 5 6 8 10 11 12 13 16 16 17 18 20 20
21 21 24 25 26 30 VI CONTENTS 2.2.2.4 MINOR COMPONENTS 2.3 MODIFICATIONS
OF STARCH BY HYDROTHERMAL TREATMENTS AND SHEARING 2.3.1 GELATINIZATION,
PASTING AND MELTING 2.3.1.1 STRUCTURA1 CHANGES 2.3.1.2 MECHANISMS OF
GELATINIZATION-MELTING 2.3.1.3 FUNCTIONAL PROPERTIES 2.3.2 GE1ATION
2.3.2.1 STRUCTURA1 CHANGES 2.3.2.2 MECHANISMS 2.3.2.3 FUNCTIONAL
PROPERTIES 2.3.3 GLASS TRANSITION AND PLASTICIZATION BY WATER 2.3.4
PHYSICAL AGEING 2.4 INTERACTIONSWITH OTHER MOLEEULES 2.4.1 HYDROCOLLOIDS
AND PROTEINS 2.4.2 SUGARS 2.4.3 AMYLOSE COMPLEXATION WITH SMALL
MOLEEULES 2.4.3.1 LIPIDS 2.4.3.2 ALCOHOLS, AROMA AND FLAVOURS 2.5 STARCH
AS A NUTRIENT 2.5.1 CLASSIFICATION 2.5.2 RESISTANT STARCH 2.6
CONCLUSIONS 2.7 REFERENCES 3 WATER TRANSPORT AND DYNAMICS IN FOOD
BRIANHILLS 3.1 INTRODUCTION 3.2 STATISTICALTHERMODYNAMICS AND THE
MICROSCOPIC WATER DISTRIBUTION 3.3 EXPERIMENTALPROBES OFTHE MICROSEOPIE
WATER DISTRIBUTION 3.4 THE WATER SELF-DIFFUSION PROPAGATOR 3.5
EXPERIMENTALPROBES OFTHE WATER SELF-DIFFUSION PROPAGATOR 3.6
WATERTRANSPORT IN NONEQUILIBRIUM MICROHETEROGENEOUS SYSTEMS 3.7 THE
STATE OF WATER IN NANOPORES 3.8 EXPERIMENTALPROBES OFWATER-BIOPOLYMER
INTERACTIONS 3.9 MOLECULAR DYNAMICS SIMULATIONS OF WATER-BIOPOLYMER
INTERACTIONS 3.10 THE DEPENDENCEOFWATER DYNAMICS ON STATE VARIABLES
3.10.1 LOW-WATER-CONTENT SYSTEMS 3.10.2 NONFREEZING WATER 3.10.3
DIFFUSIONSTUDIES OF SURFACE WATER 3.10.4 WATERDYNAMICS UNDER HIGH
PRESSURE 3.11 CONCLUSION 3.12 REFERENCES 31 32 33 33 34 40 40 40 42 44
45 46 46 47 49 50 50 53 55 55 56 57 59 68 68 70 74 77 78 80 82 86 94 95
95 99 100 101 103 104 CONTENTS VII 4 GLASSES 108 ROGER PARKER AND
STEPHEN G. RING 4.1 INTRODUCTION 108 4.2 GLASS TRANSITIONS 109 4.2.1 LOW
MOLECULAR WEIGHT LIQUIDS AND GLASSES 109 4.2.2 BIOPOLYMER GLASSES AND
PLASTICIZATION 111 4.2.3 COLLOIDAL GLASSES 113 4.3 GLASSY STATE DYNAMICS
114 4.4 STRUCTURAL RELAXATION IN LOW MOLECULAR WEIGHT ORGANIC LIQUIDS
AND BIOPOLYMERS 117 4.5 MECHANICAL STABILITY - COLLOIDAL SYSTEMS 119 4.6
CHEMICAL STABILITY 119 4.6.1 CHEMICAL KINETICS AND THE GLASSY STATE IN
SINGLE-PHASE SYSTEMS 120 4.6.2 CHEMICAL KINETICS AND THE GLASSY STATE IN
MULTIPHASE SYSTEMS 125 4.7 GLASSY CARBOHYDRATES AS ENCAPSULATION
MATRICES AND SOLVENTS 125 4.7.1 FLAVOUR ENCAPSULATION IN GLASSY
CARBOHYDRATES 125 4.7.2 SOLVENT PROPERTIES OF AMORPHOUS CARBOHYDRATES
126 4.8 CONCLUDING REMARKS 129 4.9 REFERENCES 130 5 POWDERS AND GRANULAR
MATERIALS 135 GARY C. BARKER 5.1 INTRODUCTION 135 5.2 PACKING 139 5.3
SEGREGATION 142 5.4 JAMMING 145 5.5 DISCUSSION 148 5.6 REFERENCES 148 6
GELS VICTOR 1. MORRIS 6.1 INTRODUCTION 6.2 POLYSACCHARIDE GELS 6.2.1
WHAT ARE POLYSACCHARIDES? 6.2.2 HOW DO POLYSACCHARIDES FORM NETWORKS?
6.2.2.1 POINT CROSS-LINKS 6.2.2.2 BLOCK STRUCTURES 6.2.2.3 HIGHER-ORDER
HELICAL AGGREGATES 6.2.3 WHAT ARE FLUID GELS? 6.2.4 POLYSACCHARIDE
MIXTURES 6.2.5 PHASE-SEPARATED NETWORKS 151 151 153 153 158 159 160 163
166 168 169 7.1 INTRODUCTION 199 7 _1. 1 THE TWO INDEPENDENT ASPECTS OF
CEREAL SCIENCE AND TECHNOLOGY: MOLECULAR BIORHEOLOGY AND PROCESS
BIORHEOLOGY 200 7.1.1.1 GENETICS AS THE KEY TO PLANT BREEDING:MOLECULAR
BIORHEOLOGY 200 7.1.1.2 PROCESS RHEOLOGY AS THE KEY TO
EFFICIENTLYMAXIMIZING END-PRODUCT QUALITY: PROCESS BIORHEOLOGY 201 7.1.2
THE PERVASIVE NATURE OFWHEAT-FLOUR DOUGH RHEOLOGY IN CEREAL SCIENCE AND
TECHNOLOGY 201 7.1.3 THE RHEOLOGY PERSPECTIVE: THE RECOVERY
OFINFORMATION FROM INDIRECT MEASUREMENTS 211 7.2 BACKGROUND,
PRELIMINARIES AND NOTATION 212 7.3 THE PHENOMENOLOGY OF WHEAT-FIOUR
DOUGH FORMATION 212 7.4 WHEAT-FLOUR DOUGH RHEOLOGY MODELLING FROM AN
INDIRECT MEASUREMENT PERSPECTIVE: A PLETHORA OFMODELS 216 7.5 THE
INDIRECT MEASUREMENT MODALITIES THAT DIRECTLY UNDERPIN THE RHEOLOGY OF 7
W HEAT-FLOUR DOUGH RHEOLOGY ROHERT S. ANDERSSEN CONTENTS 169 172 172 173
173 173 174 176 199 177 178 178 179 179 181 183 184 184 185 185 186 189
191 191 6.2.5.1 STARCH 6.2.5.2 SEMI-REFINED CARRAGEENANS SWOLLEN
NETWORKS INTERPENETRATING NETWORKS COUPLED NETWORKS 6.2.8.1
PECTIN-ALGINATE GELS 6.2.8.2 XANTHAN-GLUCOMANNAN GELS 6.2.8.3
XANTHAN-GALACTOMANNAN GELS 6.2.8.4 AIGAL POLYSACCHARIDE GLUCOMANNAN OR
GALACTOMANNAN MIXED GELS PROTEIN GELS 6 .3 .1 WHAT ARE PROTEINS? 6.3.2
HOW DA PROTEINS FORM NETWORKS? 6.3.2.1 GLOBULAR PROTEINS 6.3.2.2 FIBROUS
PROTEINS 6.3.2.3 CASEIN GELS 6.3.3 PROTEIN MIXTURES 6.3.4 INTERFACIAL
PROTEIN NETWORKS 6.3.4.1 INTERFACIAL GELATIN NETWORKS 6.3.4.2 GLOBULAR
PROTEIN NETWORKS 6.3.5 INTERFACIAL PROTEIN NETWORKS IN FOODS
POLYSACCHARIDE-PROTEIN GELS CONCLUSIONS REFERENCES 6.2.6 6.2.7 6.2.8 6.3
VIII 6.4 6.5 6.6 CONTENTS IX WHEAT-FLOUR DOUGH FONNATION 219 7.5.1 THE
WALK-IN-REFRIGERATOR EXPERIMENTS 219 7.5.2 TEMPERATURE MEASUREMENTS 220
7.5.3 MIXOGRAMS 222 7.5.3. I QUALITATIVE AND QUANTITATIVE SUMMARIES OF
THE GLOBAL STRESS-STRAIN DYNAMIES IN A MIXOGRAM 223 7.5.3.2 THE
HYSTERETIE NATURE OF THE LOEAL STRUCTURE IN A MIXOGRAM 224 7.5.3.3 A
HYSTERETIE SUMMARY OFTHE GLOBAL STRUETURE IN A MIXOGRAM 227 7.5.4
UNIAXIAL AND BIAXIAL EXTENSIONS 227 7.5.5 THE MODALITIES THAT INDIREETLY
UNDERPIN THE RHEOLOGY 230 7.6 MODELLING THE VISEOELASTICITY OF
WHEAT-FLOUR DOUGH FORMATION 230 7.7 SOME FUTURE EHALLENGES 233 APPENDIX
1: ABRIEF LITERATURE SUMMARY 235 APPENDIX 2: SYMBOLS AND ABBREVIATIONS
236 7.8 REFERENEES 237 INDEX 241 THE COLOUR PLATE SECTION APPEARS AFTER
PAGE 82
|
| adam_txt |
CONTENTS PREFACE CONTRIBUTORS ABOUT THE EDITOR 1 EMULSIONS LOHN N.
COUPLAND 1.1 INTRODUCTION 1.2 EMULSION STRUCTURE 1.2.1 SIZE 1.2.2
CONCENTRATION 1.2.3 SURFACE PROPERTIES 1.2.3.1 MODIFIED SURFACES 1.2.3.2
TYPES OF INTERFACIAL MATERIAL 1.2.4 INTERDROPLET POTENTIALS 1.3 EMULSION
DYNAMICS 1.3.1 CREAMING 1.3.2 FLOCCULATION 1.3.3 COALESCENCE 1.4
EMULSION FUNCTIONALITY 1.4.1 RHEOLOGY 1.4.2 CHEMICAL REACTIVITY 1.5
REFERENCES 2 PHYSICOCHEMICAL BEHAVIOUR OF STARCH IN FOOD APPLICATIONS
ALAIN BULEON AND PAUL COLONNA 2.1 INTRODUCTION 2.2 STARCH COMPOSITION
AND CHEMICAL STRUCTURE 2.2.1 GRANULAR STRUCTURE 2.2.2 MOLECULAR
COMPOSITION 2.2.2.1 AMYLOSE 2.2.2.2 AMYLOPECTIN 2.2.2.3 INTERMEDIATE
MATERIALS XI XIII XIII 1 1 2 2 3 4 5 6 8 10 11 12 13 16 16 17 18 20 20
21 21 24 25 26 30 VI CONTENTS 2.2.2.4 MINOR COMPONENTS 2.3 MODIFICATIONS
OF STARCH BY HYDROTHERMAL TREATMENTS AND SHEARING 2.3.1 GELATINIZATION,
PASTING AND MELTING 2.3.1.1 STRUCTURA1 CHANGES 2.3.1.2 MECHANISMS OF
GELATINIZATION-MELTING 2.3.1.3 FUNCTIONAL PROPERTIES 2.3.2 GE1ATION
2.3.2.1 STRUCTURA1 CHANGES 2.3.2.2 MECHANISMS 2.3.2.3 FUNCTIONAL
PROPERTIES 2.3.3 GLASS TRANSITION AND PLASTICIZATION BY WATER 2.3.4
PHYSICAL AGEING 2.4 INTERACTIONSWITH OTHER MOLEEULES 2.4.1 HYDROCOLLOIDS
AND PROTEINS 2.4.2 SUGARS 2.4.3 AMYLOSE COMPLEXATION WITH SMALL
MOLEEULES 2.4.3.1 LIPIDS 2.4.3.2 ALCOHOLS, AROMA AND FLAVOURS 2.5 STARCH
AS A NUTRIENT 2.5.1 CLASSIFICATION 2.5.2 RESISTANT STARCH 2.6
CONCLUSIONS 2.7 REFERENCES 3 WATER TRANSPORT AND DYNAMICS IN FOOD
BRIANHILLS 3.1 INTRODUCTION 3.2 STATISTICALTHERMODYNAMICS AND THE
MICROSCOPIC WATER DISTRIBUTION 3.3 EXPERIMENTALPROBES OFTHE MICROSEOPIE
WATER DISTRIBUTION 3.4 THE WATER SELF-DIFFUSION PROPAGATOR 3.5
EXPERIMENTALPROBES OFTHE WATER SELF-DIFFUSION PROPAGATOR 3.6
WATERTRANSPORT IN NONEQUILIBRIUM MICROHETEROGENEOUS SYSTEMS 3.7 THE
STATE OF WATER IN NANOPORES 3.8 EXPERIMENTALPROBES OFWATER-BIOPOLYMER
INTERACTIONS 3.9 MOLECULAR DYNAMICS SIMULATIONS OF WATER-BIOPOLYMER
INTERACTIONS 3.10 THE DEPENDENCEOFWATER DYNAMICS ON STATE VARIABLES
3.10.1 LOW-WATER-CONTENT SYSTEMS 3.10.2 NONFREEZING WATER 3.10.3
DIFFUSIONSTUDIES OF SURFACE WATER 3.10.4 WATERDYNAMICS UNDER HIGH
PRESSURE 3.11 CONCLUSION 3.12 REFERENCES 31 32 33 33 34 40 40 40 42 44
45 46 46 47 49 50 50 53 55 55 56 57 59 68 68 70 74 77 78 80 82 86 94 95
95 99 100 101 103 104 CONTENTS VII 4 GLASSES 108 ROGER PARKER AND
STEPHEN G. RING 4.1 INTRODUCTION 108 4.2 GLASS TRANSITIONS 109 4.2.1 LOW
MOLECULAR WEIGHT LIQUIDS AND GLASSES 109 4.2.2 BIOPOLYMER GLASSES AND
PLASTICIZATION 111 4.2.3 COLLOIDAL GLASSES 113 4.3 GLASSY STATE DYNAMICS
114 4.4 STRUCTURAL RELAXATION IN LOW MOLECULAR WEIGHT ORGANIC LIQUIDS
AND BIOPOLYMERS 117 4.5 MECHANICAL STABILITY - COLLOIDAL SYSTEMS 119 4.6
CHEMICAL STABILITY 119 4.6.1 CHEMICAL KINETICS AND THE GLASSY STATE IN
SINGLE-PHASE SYSTEMS 120 4.6.2 CHEMICAL KINETICS AND THE GLASSY STATE IN
MULTIPHASE SYSTEMS 125 4.7 GLASSY CARBOHYDRATES AS ENCAPSULATION
MATRICES AND SOLVENTS 125 4.7.1 FLAVOUR ENCAPSULATION IN GLASSY
CARBOHYDRATES 125 4.7.2 SOLVENT PROPERTIES OF AMORPHOUS CARBOHYDRATES
126 4.8 CONCLUDING REMARKS 129 4.9 REFERENCES 130 5 POWDERS AND GRANULAR
MATERIALS 135 GARY C. BARKER 5.1 INTRODUCTION 135 5.2 PACKING 139 5.3
SEGREGATION 142 5.4 JAMMING 145 5.5 DISCUSSION 148 5.6 REFERENCES 148 6
GELS VICTOR 1. MORRIS 6.1 INTRODUCTION 6.2 POLYSACCHARIDE GELS 6.2.1
WHAT ARE POLYSACCHARIDES? 6.2.2 HOW DO POLYSACCHARIDES FORM NETWORKS?
6.2.2.1 POINT CROSS-LINKS 6.2.2.2 BLOCK STRUCTURES 6.2.2.3 HIGHER-ORDER
HELICAL AGGREGATES 6.2.3 WHAT ARE FLUID GELS? 6.2.4 POLYSACCHARIDE
MIXTURES 6.2.5 PHASE-SEPARATED NETWORKS 151 151 153 153 158 159 160 163
166 168 169 7.1 INTRODUCTION 199 7 _1. 1 THE TWO INDEPENDENT ASPECTS OF
CEREAL SCIENCE AND TECHNOLOGY: MOLECULAR BIORHEOLOGY AND PROCESS
BIORHEOLOGY 200 7.1.1.1 GENETICS AS THE KEY TO PLANT BREEDING:MOLECULAR
BIORHEOLOGY 200 7.1.1.2 PROCESS RHEOLOGY AS THE KEY TO
EFFICIENTLYMAXIMIZING END-PRODUCT QUALITY: PROCESS BIORHEOLOGY 201 7.1.2
THE PERVASIVE NATURE OFWHEAT-FLOUR DOUGH RHEOLOGY IN CEREAL SCIENCE AND
TECHNOLOGY 201 7.1.3 THE RHEOLOGY PERSPECTIVE: THE RECOVERY
OFINFORMATION FROM INDIRECT MEASUREMENTS 211 7.2 BACKGROUND,
PRELIMINARIES AND NOTATION 212 7.3 THE PHENOMENOLOGY OF WHEAT-FIOUR
DOUGH FORMATION 212 7.4 WHEAT-FLOUR DOUGH RHEOLOGY MODELLING FROM AN
INDIRECT MEASUREMENT PERSPECTIVE: A PLETHORA OFMODELS 216 7.5 THE
INDIRECT MEASUREMENT MODALITIES THAT DIRECTLY UNDERPIN THE RHEOLOGY OF 7
W"HEAT-FLOUR DOUGH RHEOLOGY ROHERT S. ANDERSSEN CONTENTS 169 172 172 173
173 173 174 176 199 177 178 178 179 179 181 183 184 184 185 185 186 189
191 191 6.2.5.1 STARCH 6.2.5.2 SEMI-REFINED CARRAGEENANS SWOLLEN
NETWORKS INTERPENETRATING NETWORKS COUPLED NETWORKS 6.2.8.1
PECTIN-ALGINATE GELS 6.2.8.2 XANTHAN-GLUCOMANNAN GELS 6.2.8.3
XANTHAN-GALACTOMANNAN GELS 6.2.8.4 AIGAL POLYSACCHARIDE GLUCOMANNAN OR
GALACTOMANNAN MIXED GELS PROTEIN GELS 6 .3 .1 WHAT ARE PROTEINS? 6.3.2
HOW DA PROTEINS FORM NETWORKS? 6.3.2.1 GLOBULAR PROTEINS 6.3.2.2 FIBROUS
PROTEINS 6.3.2.3 CASEIN GELS 6.3.3 PROTEIN MIXTURES 6.3.4 INTERFACIAL
PROTEIN NETWORKS 6.3.4.1 INTERFACIAL GELATIN NETWORKS 6.3.4.2 GLOBULAR
PROTEIN NETWORKS 6.3.5 INTERFACIAL PROTEIN NETWORKS IN FOODS
POLYSACCHARIDE-PROTEIN GELS CONCLUSIONS REFERENCES 6.2.6 6.2.7 6.2.8 6.3
VIII 6.4 6.5 6.6 CONTENTS IX WHEAT-FLOUR DOUGH FONNATION 219 7.5.1 THE
WALK-IN-REFRIGERATOR EXPERIMENTS 219 7.5.2 TEMPERATURE MEASUREMENTS 220
7.5.3 MIXOGRAMS 222 7.5.3. I QUALITATIVE AND QUANTITATIVE SUMMARIES OF
THE GLOBAL STRESS-STRAIN DYNAMIES IN A MIXOGRAM 223 7.5.3.2 THE
HYSTERETIE NATURE OF THE LOEAL STRUCTURE IN A MIXOGRAM 224 7.5.3.3 A
HYSTERETIE SUMMARY OFTHE GLOBAL STRUETURE IN A MIXOGRAM 227 7.5.4
UNIAXIAL AND BIAXIAL EXTENSIONS 227 7.5.5 THE MODALITIES THAT INDIREETLY
UNDERPIN THE RHEOLOGY 230 7.6 MODELLING THE VISEOELASTICITY OF
WHEAT-FLOUR DOUGH FORMATION 230 7.7 SOME FUTURE EHALLENGES 233 APPENDIX
1: ABRIEF LITERATURE SUMMARY 235 APPENDIX 2: SYMBOLS AND ABBREVIATIONS
236 7.8 REFERENEES 237 INDEX 241 THE COLOUR PLATE SECTION APPEARS AFTER
PAGE 82 |
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| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content Aufsatzsammlung - Lebensmittel - Physikalisch-chemische Eigenschaft |
| genre_facet | Aufsatzsammlung Aufsatzsammlung - Lebensmittel - Physikalisch-chemische Eigenschaft |
| id | DE-604.BV022373960 |
| illustrated | Illustrated |
| index_date | 2024-07-02T17:08:22Z |
| indexdate | 2024-07-09T20:56:14Z |
| institution | BVB |
| isbn | 9781405121279 1405121270 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-015583067 |
| oclc_num | 255044232 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-29T DE-83 |
| owner_facet | DE-M49 DE-BY-TUM DE-29T DE-83 |
| physical | IX, 247 S., [3] Bl. Ill., graph. Darst. |
| publishDate | 2007 |
| publishDateSearch | 2007 |
| publishDateSort | 2007 |
| publisher | Blackwell Publ. |
| record_format | marc |
| spelling | The chemical physics of food ed. by Peter Belton 1. publ. Oxford [u.a.] Blackwell Publ. 2007 IX, 247 S., [3] Bl. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food Analysis Food Composition Food Preservation Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd rswk-swf Physikalische Chemie (DE-588)4045959-7 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Aufsatzsammlung - Lebensmittel - Physikalisch-chemische Eigenschaft Lebensmittel (DE-588)4034870-2 s Physikalische Chemie (DE-588)4045959-7 s DE-604 Physikalisch-chemische Eigenschaft (DE-588)4369521-8 s b DE-604 Belton, Peter S. 1947- (DE-588)124559638 edt OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015583067&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | The chemical physics of food Food Analysis Food Composition Food Preservation Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd Physikalische Chemie (DE-588)4045959-7 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4369521-8 (DE-588)4045959-7 (DE-588)4034870-2 (DE-588)4143413-4 |
| title | The chemical physics of food |
| title_auth | The chemical physics of food |
| title_exact_search | The chemical physics of food |
| title_exact_search_txtP | The chemical physics of food |
| title_full | The chemical physics of food ed. by Peter Belton |
| title_fullStr | The chemical physics of food ed. by Peter Belton |
| title_full_unstemmed | The chemical physics of food ed. by Peter Belton |
| title_short | The chemical physics of food |
| title_sort | the chemical physics of food |
| topic | Food Analysis Food Composition Food Preservation Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd Physikalische Chemie (DE-588)4045959-7 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Food Analysis Food Composition Food Preservation Physikalisch-chemische Eigenschaft Physikalische Chemie Lebensmittel Aufsatzsammlung Aufsatzsammlung - Lebensmittel - Physikalisch-chemische Eigenschaft |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015583067&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT beltonpeters thechemicalphysicsoffood |