Crystallization in Foods

Front Cover
Springer, Mar 31, 2001 - Technology & Engineering - 325 pages
1 Review
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.

What people are saying - Write a review

We haven't found any reviews in the usual places.

References to this book

All Book Search results »

About the author (2001)

Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.

Christina P. Klawitter is Assistant Dean & Director, Career Services, in the College of Agricultural & Life Sciences at the University of Wisconsin, Madison, Wisconsin.

Bibliographic information