Sucrose: Properties and Applications

Első borító
Mohammed Mathlouthi, P. Reiser
Springer Science & Business Media, 1995 - 294 oldal
Economical aspects of sugar. The structure of sucrose in the crystal and in solution. Sucrose crystalization. Amorphous sugar. Sucrose solubility. Theological 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 ingredints and for chemicals. sucrose and osmotic dehydration.
 

Tartalomjegyzék

Economical aspects of sugar
1
Bibliography
10
Sucrose crystallisation 333
33
Amorphous sugar
75
References
97
Sucrose solubility
101
List of symbols
123
Analysis of sucrose solutions
155
Technological value of sucrose in food products
223
References
246
Role of sucrose in retention of aroma and enhancing the flavor
248
its potential as a raw material for food
264
References
276
Sucrose and osmotic dehydration
279
References
288
126
290

Physical properties
186

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