Crystallization in Foods (Hardcover)

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

Imprint:	Aspen Publishers Inc.,U.S.
Country of origin:	United States
Series:	Food Engineering Series
Release date:	November 2002
First published:	2001
Authors:	Richard W. Hartel
Dimensions:	234 x 156 x 19mm (L x W x T)
Format:	Hardcover
Pages:	326
ISBN-13:	978-0-8342-1634-1
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-8342-1634-5
Barcode:	9780834216341

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