Food Engineering Series

Crystallization in Foods

Authors: Hartel, Richard W

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Hardcover $269.00
price for USA
  • ISBN 978-0-8342-1634-1
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  • Usually dispatched within 3 to 5 business days.
About this 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.

Buy this book

Hardcover $269.00
price for USA
  • ISBN 978-0-8342-1634-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.

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Bibliographic Information

Bibliographic Information
Book Title
Crystallization in Foods
Authors
Series Title
Food Engineering Series
Copyright
2001
Publisher
Springer US
Copyright Holder
Springer-Verlag US
Hardcover ISBN
978-0-8342-1634-1
Series ISSN
1571-0297
Edition Number
1
Number of Pages
X, 326
Topics