ISBN: 9780834216341

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 … More...

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 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. Neu, Festpreisangebot, [LT: FixedPrice], EAN: 9780834216341, UPC: 9780834216341, Recommended Age Range: 12+ years, Book Title: Crystallization in Foods (Food Engineering Series) by Richard, Item Length: 23.4 cm, Publication Year: 2001, Type: Textbook, Format: Hardcover, Language: English, Publication Name: Crystallization in Foods, Item Height: 234mm, Item Width: 156mm, Subject: Engineering & Technology, Item Weight: 1430g, Number of Pages: 326 Pages, Aspen Publishers INC International Concepts.,U.S.<

2001, ISBN: 0834216345

[EAN: 9780834216341], Neubuch, [PU: Aspen Publishers Inc.,U.S., United States], Language: English. Brand new Book. In the food industry, controlling crystallization is a key factor in qua… More...

[EAN: 9780834216341], Neubuch, [PU: Aspen Publishers Inc.,U.S., United States], Language: English. Brand new Book. 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., Books<

2001, ISBN: 0834216345

[EAN: 9780834216341], Neubuch, [SC: 0.0], [PU: Springer US], LEBENSMITTEL; CON_9006, Druck auf Anfrage Neuware - Printed after ordering - In the food industry, controlling crystallization… More...

[EAN: 9780834216341], Neubuch, [SC: 0.0], [PU: Springer US], LEBENSMITTEL; CON_9006, Druck auf Anfrage Neuware - Printed after ordering - 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. 336 pp. Englisch, Books<

2001, ISBN: 9780834216341

Springer, Hardcover, Auflage: 2001, 336 Seiten, Publiziert: 2001-03-31T00:00:01Z, Produktgruppe: Book, 1.43 kg, Preserving Food, Food & Drink, Subjects, Books, Chemistry, Science, Nature … More...

Springer, Hardcover, Auflage: 2001, 336 Seiten, Publiziert: 2001-03-31T00:00:01Z, Produktgruppe: Book, 1.43 kg, Preserving Food, Food & Drink, Subjects, Books, Chemistry, Science, Nature & Maths, Industrial Chemistry, Chemical, Engineering & Technology, Food Science, Food & Farming, Industrial Chemistry & Manufacturing Technologies, Scientific, Technical & Medical, Format: Illustrated, Springer, 2001<

2001, ISBN: 9780834216341

Springer, Hardcover, Auflage: 2001, 336 Seiten, Publiziert: 2001-03-31T00:00:01Z, Produktgruppe: Book, 1.43 kg, Preserving Food, Food & Drink, Subjects, Books, Chemistry, Science, Nature … More...

Springer, Hardcover, Auflage: 2001, 336 Seiten, Publiziert: 2001-03-31T00:00:01Z, Produktgruppe: Book, 1.43 kg, Preserving Food, Food & Drink, Subjects, Books, Chemistry, Science, Nature & Maths, Industrial Chemistry, Chemical, Engineering & Technology, Food Science, Food & Farming, Industrial Chemistry & Manufacturing Technologies, Scientific, Technical & Medical, Format: Illustrated, Springer, 2001<