Crystallization in Foods

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.

Author: Richard W. Hartel
Publisher: Springer
Published: 03/31/2001
Pages: 326
Binding Type: Hardcover
Weight: 1.42lbs
Size: 9.21h x 6.14w x 0.75d
ISBN: 9780834216341

Review Citation(s):
Scitech Book News 06/01/2001 pg. 172

This title is not returnable