INGREDIENT INTERACTIONS Effects on Food Quality
Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and mac...
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| Other Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida
CRC/Taylor & Francis
2006
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| Edition: | SECOND EDITION |
| Series: | aFood science and technology (Taylor & Francis)
154 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge allows for new and unique opportunities for the developers of food products. Ingredient Interactions: Effects on Food Quality, Second Edition is an incisive and convenient reference that presents the latest technical information available on food ingredient interactions. |
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| Physical Description: | 554 pages illustrations 24 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 9780824757489 0824757483 |
Principles of Food Chemistry