標(biāo)題: Titlebook: An Introduction to the Physical Chemistry of Food; John N. Coupland Textbook 2014 Springer Science+Business Media New York 2014 food chemi [打印本頁(yè)] 作者: energy 時(shí)間: 2025-3-21 16:16
書(shū)目名稱An Introduction to the Physical Chemistry of Food影響因子(影響力)
書(shū)目名稱An Introduction to the Physical Chemistry of Food影響因子(影響力)學(xué)科排名
書(shū)目名稱An Introduction to the Physical Chemistry of Food網(wǎng)絡(luò)公開(kāi)度
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書(shū)目名稱An Introduction to the Physical Chemistry of Food被引頻次
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書(shū)目名稱An Introduction to the Physical Chemistry of Food讀者反饋
書(shū)目名稱An Introduction to the Physical Chemistry of Food讀者反饋學(xué)科排名
作者: 鴕鳥(niǎo) 時(shí)間: 2025-3-21 23:33
Food Science Text Serieshttp://image.papertrans.cn/a/image/155585.jpg作者: 沖突 時(shí)間: 2025-3-22 01:29 作者: 行乞 時(shí)間: 2025-3-22 06:00
Die privatisierte Wahlreligion,-old whiskey. Some changes occur over a fraction of a second and others over several years; some improve the quality of the food, while others harm it. Whatever the mechanisms involved, controlling changes in foods to optimize quality and ensure safety is the primary task of the food technologist. W作者: insolence 時(shí)間: 2025-3-22 10:28 作者: 貪婪性 時(shí)間: 2025-3-22 16:58
Die privatisierte Wahlreligion,ibrium as a blackened crisp while bread left on the shelf will stale. However, by controlling the time and temperature during cooking and storage, the bread never reaches either of these undesirable states but is maintained in the correct nonequilibrium state. In fact most foods are in nonequilibriu作者: 中古 時(shí)間: 2025-3-22 17:48 作者: 牛馬之尿 時(shí)間: 2025-3-22 23:47
https://doi.org/10.1007/978-3-8350-9160-3namically, at least as phase diagrams were introduced in Chap.?4, shaking changes nothing; the total volumes and overall compositions of the oil and vinegar phases are the same. However, there must be some missing factor in this analysis as if it were true, then there would be no free energy differe作者: 天文臺(tái) 時(shí)間: 2025-3-23 02:31
Die privatisierte Wahlreligion, fiction films; angular solids with shiny faces and clear geometric shapes. However, there are many other smaller and less immediately obvious crystals in foods. The hardness of butter and ice cream depends on the proportion of the oil or water respectively that is crystalline, even though the indiv作者: 創(chuàng)作 時(shí)間: 2025-3-23 06:46 作者: AVANT 時(shí)間: 2025-3-23 10:56
,Unzufriedenheit und politischer Einflu?, ingredients in water which solidify as a result of processing. Hard-boiled eggs are one of the simplest; by placing whole eggs in boiling water for 5?min, you cause the liquid suspension of proteins in the egg albumen to denature, aggregate, and form a gel network. Changing the cooking time allows 作者: 彩色的蠟筆 時(shí)間: 2025-3-23 16:19
https://doi.org/10.1007/978-1-4939-0761-8food chemistry; food science; food system; Physical Chemistry; Material Science作者: 凝乳 時(shí)間: 2025-3-23 19:18
978-1-4939-3873-5Springer Science+Business Media New York 2014作者: Surgeon 時(shí)間: 2025-3-23 23:58
https://doi.org/10.1007/978-3-8350-9160-3etening the drink, but sugar added beyond a certain limit will sink to the bottom of the pitcher and not be tasted. It is possible to make much sweeter hot tea as the solubility limit of sucrose in water increases with temperature.作者: CODA 時(shí)間: 2025-3-24 06:23 作者: GUEER 時(shí)間: 2025-3-24 06:54 作者: chapel 時(shí)間: 2025-3-24 12:09 作者: nonradioactive 時(shí)間: 2025-3-24 16:01 作者: accomplishment 時(shí)間: 2025-3-24 20:20 作者: 音樂(lè)會(huì) 時(shí)間: 2025-3-25 02:53
Crystals,idual fat and ice crystals are too small to be seen by the naked eye. Likewise in a starch granule, parts of the amylopectin molecules are present in tiny crystallites that melt on gelatinization. All these crystals contribute to the properties of food and share some common features that make them worth considering as a class in their own right.作者: 暫時(shí)別動(dòng) 時(shí)間: 2025-3-25 04:43
1572-0330 derstanding why food behaves as it does.Plethora of real-lif.Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) 作者: 萬(wàn)神殿 時(shí)間: 2025-3-25 10:40
Basic Thermodynamics,-old whiskey. Some changes occur over a fraction of a second and others over several years; some improve the quality of the food, while others harm it. Whatever the mechanisms involved, controlling changes in foods to optimize quality and ensure safety is the primary task of the food technologist. W作者: Rotator-Cuff 時(shí)間: 2025-3-25 13:34 作者: Triglyceride 時(shí)間: 2025-3-25 17:52
Kinetics,ibrium as a blackened crisp while bread left on the shelf will stale. However, by controlling the time and temperature during cooking and storage, the bread never reaches either of these undesirable states but is maintained in the correct nonequilibrium state. In fact most foods are in nonequilibriu作者: osteoclasts 時(shí)間: 2025-3-25 20:12
Phase Behavior,oportions, as can olive oil and canola oil. On the other hand, while oil and water can be combined to make a salad dressing, they do not actually dissolve in one another. Often the tendency to dissolve depends on the conditions; if you add sugar to iced tea, the first few crystals will dissolve, swe作者: fulcrum 時(shí)間: 2025-3-26 00:26 作者: 和平 時(shí)間: 2025-3-26 05:27 作者: Feckless 時(shí)間: 2025-3-26 10:11
Polymers,r, when molecules become very large, they gain certain properties distinct from their smaller cousins that make them an interesting group to look at in their own right. “Very large” is intentionally a vague definition but if we take it to mean molecular weights in the tens of thousands and greater, 作者: Connotation 時(shí)間: 2025-3-26 14:52 作者: 慷慨援助 時(shí)間: 2025-3-26 19:31 作者: 打包 時(shí)間: 2025-3-26 21:15 作者: PLE 時(shí)間: 2025-3-27 03:06 作者: 中止 時(shí)間: 2025-3-27 09:19 作者: enchant 時(shí)間: 2025-3-27 10:58
,Unzufriedenheit und politischer Einflu?,e, the initial process involves forming the liquid milk into a soft-solid curd by starter cultures lowering the pH, and by the enzymatic action of chymosin. The gel is weak and fractures with minimal deformation.作者: 無(wú)禮回復(fù) 時(shí)間: 2025-3-27 14:45
1572-0330 perties of specific structures in foods – crystals, polymers, dispersions and gels..Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses 978-1-4939-3873-5978-1-4939-0761-8Series ISSN 1572-0330 Series E-ISSN 2214-7799 作者: galley 時(shí)間: 2025-3-27 19:11 作者: 切碎 時(shí)間: 2025-3-27 23:50 作者: 全部逛商店 時(shí)間: 2025-3-28 04:18
Kinetics,ar will oxidize during storage— how much do I have to add to make sure that the claims on the label will still be valid if the product is stored for a year before it is sold? The second group of questions concerns the mechanism of reactions. The way the concentration of an ingredient changes with ti作者: addict 時(shí)間: 2025-3-28 08:07
Polymers,r polymerization. If a molecule with two reactive groups forms a dimer, it blocks one reactive site but still has another available to continue the reaction and lengthen the chain. If a monomer has more than two reactive groups, it can form a branched chain.作者: chronology 時(shí)間: 2025-3-28 13:16
Gels,e, the initial process involves forming the liquid milk into a soft-solid curd by starter cultures lowering the pH, and by the enzymatic action of chymosin. The gel is weak and fractures with minimal deformation.作者: 別名 時(shí)間: 2025-3-28 16:43 作者: 無(wú)孔 時(shí)間: 2025-3-28 22:35
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