Crystallization in Foods

Crystallization in Foods
Author : Richard W. Hartel
Publisher : Boom Koninklijke Uitgevers
Total Pages : 325
Release : 2001-03-31
ISBN 10 : 0834216345
ISBN 13 : 9780834216341
Language : EN, FR, DE, ES & NL

Crystallization in Foods Book 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.


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