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Bibliographic Details

Title: Ingredient Interactions: Effects on Food Quality (Food Science and Technology)
Publisher: CRC Press (edition 1)
Publication Date: 1995
Language: English
ISBN 10: 0824793471
ISBN 13: 9780824793470
Binding: Hardcover
Edition: 1.
Condition: Very Good

About this title

Synopsis

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.

About the Author

Gaonkar; Anilkuma Kraft General Foods, Glenview, Illinois, USA,

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AZ Texts LLC
228 Park Ave S Suite 38827, New York, NY, 10003, U.S.A.

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