This product may not be available anymore. Click here for similar products.

Ingredient Interactions: Effects on Food Quality, Second Edition (Food Science and Technology)

Ingredient Interactions: Effects on Food Quality, Second Edition (Food Science and Technology)

Last update 10 months ago

1,152 EGP

LiveOut of stock
Last update 10 months ago

Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and...

Search for similar items

Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and...

Ingredient Interactions: Effects on Food Quality, Second Edition (Food Science and Technology) Details

  • The best price of Ingredient Interactions: Effects on Food Quality, Second Edition (Food Science and Technology) by CAIRO BOOKS in Egypt is 1,152 EGP
  • Available payment methods are
    Cash on Delivery
  • Delivery fees are 10 EGP, with delivery expected within 5-8 day(s)
  • The first appearance of this product was on Aug 20, 2014

CAIRO BOOKS's Description

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. This text contains chapters written by internationally renowned experts in their fields who concentrate on the examination of real foods as well as model food systems. It discusses rheological concepts and the application of microscopic techniques to study ingredient interactions. The book also describes the transformations mediated by water and the structure-function relationship of starches with different chemical classes of ingredients, as well as interactions involving sweeteners, proteins, enzymes, lipids, emulsifiers, and flavor components. Ingredient Interactions: Effects on Food Quality, Second Edition is a comprehensive single-source guide that explains how major food ingredients such as water, starches, sweeteners, lipids, proteins, and enzymes interact with other constituents and affect food quality.

Reviews of Ingredient Interactions: Effects on Food Quality, Second Edition (Food Science and Technology)

  • No reviews exist yet for this product.