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Sucrose: Properties and Applications de M. Mathlouthi

Sucrose: Properties and Applications

Editat de M. Mathlouthi, P. Reiser
en Limba Engleză Hardback – 29 apr 1994
This book provides an up-to-date overview of the economic, chemical, physical, analytical and engineering aspects of the subject, gathering together information which would otherwise be scattered over a wide variety of sources.
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Specificații

ISBN-13: 9780751402230
ISBN-10: 0751402230
Pagini: 294
Ilustrații: XIV, 294 p.
Dimensiuni: 155 x 235 x 19 mm
Greutate: 0.62 kg
Ediția:1995
Editura: Springer Us
Colecția Springer
Locul publicării:New York, NY, United States

Public țintă

Research

Cuprins

Economic Aspects Of Sugar. The Structure of Sucrose in the Crystal and in Solution. Sucrose Crystallization. Amorphous Sugar. Sucrose Solubility. Rheological Properties of Sucrose Solutions and Suspensions. Analysis of Sucrose Solutions. Physical Properties. Technological Value of Sucrose in Food Products. Role of Sucrose in Retention of Aroma and Enhancing the Flavor of Foods. Sucrose: Its Potential as a Raw Material for Food Ingredients and for Chemicals. Sucrose and Osmotic Dehydration. Index.

Recenzii

`...assembles a wealth of information in the form of tables on every conceivable physical property... The Editors have succeeded in their aim of producing a comprehensive book on sucrose for researchers. it is successful as a reference book.'
Food Technology in New Zealand
`It is directed at researchers, producers and users of sucrose and also provides a useful source of background material for students.'
Food Science and Technology Abstracts
`This book provides an up-to-date overview of the economic, chemical, physical, analytical and engineering aspects of the subject, gathering together information which would otherwise be scatterd over a wide variety of sources.'
Food Industry News
`...a valuable resource, providing an overview of the properties and applications of sucrose. The strengths of the book are its compilation of diverse information following the review of existing literature, and extensive documentation...an excellent reference book for food scientists and technologists.'
Trends in Food Science and Technology