INGREDIENT INTERACTIONS Effects on Food Quality

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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Bibliographic Details
Other Authors: Gaonkar, Anilkumar G. 1954- (edited), McPherson, Andrew (edited)
Format: Book
Language:English
Published: Boca Raton, Florida CRC/Taylor & Francis 2006
Edition:SECOND EDITION
Series:aFood science and technology (Taylor & Francis) 154
Subjects:
Food > Analysis
Food > Composition
Food additives > Analysis
Online Access:Click Here to View Status and Holdings.
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MARC

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520 # # |a 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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