Physico-Chemical Aspects of Food Processing
Food processing is now the biggest industry in the UK and in many other countries. Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case.
Print Book, Undefined, uuuu
Springer-Verlag, uuuu
9780751402407, 0751402400
1128171247
Vapor Pessure And Water Activity Glass. Transition. Emulsion Technology. Maillard (Browning) Reaction. Rheology. Foams, Gels and Gelling. Fat Eutectics and Crystallization. Surfaces Effects. Fermentation and Maturation. Change in Cell Sructure. Dairy Products. Cakes, Baking and Bread Making. Meat and Fish Fruit and Vegetables. Preserves and Jellies. Sugar Confectionery. Chocolate. Extruded Products. Sauces, Pickles. Condiments. Alcoholic Drinks. Multi-Component Products