Ingredient Interactions: Effects on Food Quality (Food Science and Technology)
Language: English
Published by CRC Press, 1995
- Hardcover
- New
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- Title
- Ingredient Interactions: Effects on Food Quality (Food Science and Technology)
- Publisher
- CRC Press
- Publication year
- 1995
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0824793471
- ISBN 13
- 9780824793470
This work examines how major food ingredients such as water, salt, hydrocolloids, starches, lipids, proteins, flavours and additives interact with other constituents of food and affect food quality with respect to microstructure, texture, flavour and appearance. The intention is to provide new opportunities for food product development. It considers both real foods and model food systems.
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About the Author
Gaonkar; Anilkuma Kraft General Foods, Glenview, Illinois, USA,
"About the title" may belong to another edition of this title.
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