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dc.contributor.author
Purlis, Emmanuel
dc.contributor.other
Zhou, Weibiao
dc.contributor.other
Hui, Y.H.
dc.contributor.other
De Leyn, I.
dc.contributor.other
Pagani, M.A.
dc.contributor.other
Rosell, C.M.
dc.contributor.other
Selman, J.D.
dc.contributor.other
Therdthai, N.
dc.date.available
2021-03-19T18:00:53Z
dc.date.issued
2014
dc.identifier.citation
Purlis, Emmanuel; Browning in Bakery Products: An Engineering Perspective; Wiley Blackwell Publishing, Inc; 2014; 417-430
dc.identifier.isbn
978-1-119-96715-6
dc.identifier.uri
http://hdl.handle.net/11336/128678
dc.description.abstract
Bearing in mind the importance of the development of color in products for the bakery industry, this chapter is dedicated to review the browning phenomenon with emphasis on engineering aspects. This perspective of browning includes basic concepts to understand the chemistry of reactions, the consequences in terms of product quality, and process design topics, i.e. measurement, modeling, control, and optimization based on fundamental concepts of transport phenomena occurring during baking. It is worth noting that the discussion is focused on general bakery products, i.e. those obtained from basic dough formulated mainly with flour and water, and additionally sugars.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Baking
dc.subject
Browning
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Browning in Bakery Products: An Engineering Perspective
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2021-01-18T19:57:06Z
dc.journal.pagination
417-430
dc.journal.pais
Reino Unido
dc.description.fil
Fil: Purlis, Emmanuel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/y92txybw
dc.conicet.paginas
776
dc.source.titulo
Bakery Products Science and Technology
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