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This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts. in the first part the fundamental changes are examined from a scientific point of view. These include: Vapor pressure and water activity; Glass transition; Emulsion technology; Maillard (Browning) reaction; Rheology; Foams; Gells and gelling; Fat eutectics and crystallization; Surface effects; Fermentation; Change in cell structure. In the second part of the book these changes are reviewed as to how they are important to different parts of the food industry. Chapters included concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; Sugar and confectionery; Chocolate; Extruded products; Sauces, pickles, and condiments; Alcoholic drinks; and Multicomponent products.
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Previews available in: English
Subjects
Food, Food industry and trade, Composition, Analysis, Food, analysisShowing 5 featured editions. View all 5 editions?
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2
Physico-Chemical Aspects of Food Processing
Sep 30, 2011, Springer
paperback
1461312280 9781461312284
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3
Physico-Chemical Aspects of Food Processing
January 15, 1996, Springer
Hardcover
in English
- 1st edition
0751402400 9780751402407
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4
Physico-Chemical Aspects of Food Processing
1996, Springer US
electronic resource /
in English
1461312272 9781461312277
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5
Physico-chemical aspects of food processing
1995, Blackie Academic & Professional
in English
- 1st ed.
0751402400 9780751402407
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- Created July 6, 2019
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December 26, 2023 | Edited by bitnapper | merge authors |
December 26, 2023 | Edited by bitnapper | Merge works (MRID: 104913) |
February 27, 2022 | Edited by ImportBot | import existing book |
July 6, 2019 | Created by MARC Bot | Imported from Internet Archive item record |