The Chemistry and Technology of Food and Food Products, Volume 1 |
Contents
Introduction JACOBS | 3 |
Instruments in the Food Plant continued | 11 |
Physical Chemistry of Foods JACOBS | 13 |
Copyright | |
21 other sections not shown
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Common terms and phrases
absorption acetic activity alcohol alkali amino acids amount animal bacteria Biol calcium carbohydrates carbon Chapter Chem chemical Chemistry chloride cleaning colloidal color compounds concentration contain conveyor cooker cream crystals D+-glucose detergent diet distillation effect emulsifying emulsions enzymes equipment evaporator factors fatty acids FD&C filter flavor flour fluid food products freezing fruit glutelin grades H.COH heat HO-CH HOCH hormone hydrochloric acid hydrogen hydrolysis important intestinal ions isoelectric point juice lipids liquid lysine machine manufacture material meat metal methods milk mixture molecule Nutrition obtained operation organisms oxidation peeling plant present pressure proteins pump reaction removed rotation salt sanitary sanitation sirup sodium sodium hydroxide soluble solution specific gravity spoilage standards starch steam substances sugar surface tension Table tank temperature tion tissues triglycerides tube usually valve vegetables viscosity vitamin vitamin D wheat yellow York