Ingredient Interactions

Ingredient Interactions

Effects on Food Quality

by Anilkumar G. Gaonkar

592 pages· 1995· ISBN 9780824793470
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About
This work examines how major food ingredients such as water, salt, hydrocolloids, starches, lipids, proteins, flavours and additives interact with other constituents of food and affect food quality with respect to microstructure, texture, flavour and appearance. The intention is to provide new opportunities for food product development. It considers both real foods and model food systems.

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