In 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.
Crystallization in Foods (Food Engineering Series)
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Inside This Book
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First Sentence:
Crystallization is a term that describes several different phenomena related to the formation of a crystalline lattice structure. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
equilibrium phase volume, ungrained caramel, milk fat model system, ice phase volume, freezing point depression curve, milk fat crystals, beating temperature, sucrose crystal growth, lipid polymorphs, nucleation rate curve, crystallizing species, cocoa butter crystallization, small sugar crystals, milk fat fractions, sucrose crystallization, complex food products, electrozone sensing, massive crystallization, sugar mass, ice crystal size distribution, triacylglycerol species, controlling crystallization, crystalline microstructure, cocoa butter crystals, rapid recrystallization Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Oil Chem Soc, Marcel Dekker, Food Sci, Dairy Sci, Academic Press, Plenum Press, The Properties of Water, Food Technol, University of Wisconsin-Madison, Center Valley, Coulter Counter, Manufacturing Confectioner, Production Conference, American Chemical Society, Industrial Crystallization, Industrial Engineering Chemistry, Time Figure, Food Eng, San Diego, Chem Eng Sci, Controlled Temperature Microscope Stage, Dairy Technol, Fette Seifen Anstrichmittel, Phys Chem New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Crystallization is a term that describes several different phenomena related to the formation of a crystalline lattice structure. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
equilibrium phase volume, ungrained caramel, milk fat model system, ice phase volume, freezing point depression curve, milk fat crystals, beating temperature, sucrose crystal growth, lipid polymorphs, nucleation rate curve, crystallizing species, cocoa butter crystallization, small sugar crystals, milk fat fractions, sucrose crystallization, complex food products, electrozone sensing, massive crystallization, sugar mass, ice crystal size distribution, triacylglycerol species, controlling crystallization, crystalline microstructure, cocoa butter crystals, rapid recrystallization Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Oil Chem Soc, Marcel Dekker, Food Sci, Dairy Sci, Academic Press, Plenum Press, The Properties of Water, Food Technol, University of Wisconsin-Madison, Center Valley, Coulter Counter, Manufacturing Confectioner, Production Conference, American Chemical Society, Industrial Crystallization, Industrial Engineering Chemistry, Time Figure, Food Eng, San Diego, Chem Eng Sci, Controlled Temperature Microscope Stage, Dairy Technol, Fette Seifen Anstrichmittel, Phys Chem New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 47
books:
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16
books
cite this book:
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- Crystallization and Polymorphism of Fats and Fatty Acids (Surfactant Science) by Nissim Garti on 13 pages
- Ice Cream by Robert T. Marshall on 8 pages
- Phase Transitions in Foods (Food Science and Technology) by Yrjö H. Roos on 7 pages
- Phase/State Transitions in Foods (Ift Basic Symposium) by Rao on 6 pages
- Low-Temperature Preservation of Foods and Living Matter (Food Science and Technology) by Owen R. Fennema on 5 pages
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- Ice Cream by Robert T. Marshall on page 205, and page 252
- Handbook of Industrial Crystallization, Second Edition by Allan Myerson on page 287, and page 304
- Fruit Manufacturing: Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance (Food Engineering Series) by Jorge E. Lozano in Front Matter
- Food Process Design (Food Science and Technology) by Zacharias B. Maroulis on page 441
- Electronic Irradiation of Foods: An Introduction to the Technology (Food Engineering Series) by R. B. Miller in Front Matter
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