Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
|
Buy Now
Crystallization in Foods (Hardcover)
Loot Price: R6,729
Discovery Miles 67 290
|
|
Crystallization in Foods (Hardcover)
Series: Food Engineering Series
Expected to ship within 10 - 15 working days
|
In the food industry, controlling crystallization is a key factor
in quality as it relates to texture, with some foods requiring the
promotion of crystallization and others its prevention. In the
first publication to focus specifically on this process as it
applies to food, Crystallization in Foods covers fundamental
principles in ice, sugar, and lipid crystallization, and their
applications. Drawing on examples throughout of the practical use
and impact of crystallization on food structure, texture, and
quality; and enhanced with numerous equations and illustrations,
Crystallization in Foods is a valuable resource for food engineers
and other scientists working with crystallization in foods,
particularly in the dairy, confectionery, frozen foods, and baked
goods industries. In addition, this book may be of interest to
scientists and other professionals in the personal care and
cosmetics industry, which shares some of the same quality and
texture concerns as the food industry.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
|
|
Email address subscribed successfully.
A activation email has been sent to you.
Please click the link in that email to activate your subscription.