000			01794nam a2200253Ia 4500
003			00IHBT
005			20140908102144.0
008			130910s9999 xx 000 0 und d
020			_a0834216345
041			_hENG
082			_a664
100			_aHartel, Richard W. _d1951- _96578
245			_aCrystallization in Foods _cRichard W. Hartel
260			_aMaryland _bAspen Publication _c2001
300			_ax, 325p.
440			_aAspen food engineering series _96579
500			_aIn 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.
650			_a Food _94008
650			_aFood Texture _96580
650			_aCrystallization _96581
856			_uhttp://www.loc.gov/catdir/enhancements/fy0813/00068991-d.html _yPublisher description
856			_uhttp://www.loc.gov/catdir/enhancements/fy0813/00068991-t.html _yTable of contents only
942			_cBOOK _2ddc
999			_c4054 _d4054
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4054 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4054