Crystallization in Foods

By:

Richard W Hartel

Format:

Hardback

Series:

Food Engineering Series

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Description

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.

Release date NZ

March 31st, 2001

Author

Richard W Hartel

Audiences

Postgraduate, Research & Scholarly
Professional & Vocational
Technical / Manuals
Undergraduate

Illustrations

x, 326 p.

Pages

326

Series

Food Engineering Series

Dimensions

156x234x19

ISBN-13

9780834216341

Product ID

2043407

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