Ingredient Interactions: Effects on Food Quality (Food Science and Technology)

By Gaonkar Anilkumar

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.

• Format: Hardcover
• Language: English
• ISBN: 0824793471
• ISBN13: 9780824793470
• Release Date: June 1995
• Publisher: CRC Press
• Length: 592 Pages
• Weight: 2.25 lbs.
• Dimensions: 9.3" x 1.3" x 6.3"