Thickening and Gelling Agents for Food (Hardcover, 2nd Revised edition)

This new edition recognizes that the technical demands on ingredients continue to grow rapidly as food manufacturers strive for greater safety, reliability and profitability. Technical information is provided on the application of thickening and gelling agents, and extended coverage is provided on modifications demanded by customers, such as improved freeze-thaw and chill-stability. Compiled by development managers and technologists from major ingredient suppliers in the USA and Europe, this book is of particular value to food technologists and production managers who need to choose the best ingredient for a specific application, and process and chemical engineers requiring information on how products behave under manufacturing conditions.

General

Imprint:	Aspen Publishers Inc.,U.S.
Country of origin:	United States
Release date:	December 1995
First published:	December 1995
Editors:	A. Imeson
Dimensions:	234 x 156mm (L x W)
Format:	Hardcover
Pages:	304
Edition:	2nd Revised edition
ISBN-13:	978-0-7514-0348-0
Categories:	Books > Professional & Technical > Mechanical engineering & materials > Production engineering > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-7514-0348-2
Barcode:	9780751403480

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