{"product_id":"9780834216341","title":"Crystallization in Foods","description":"\u003ch1\u003eCrystallization in Foods\u003c\/h1\u003e \u003ch2\u003eHartel, Richard W\u003c\/h2\u003e \u003cp\u003eIn 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, \u003cem\u003eCrystallization in Foods\u003c\/em\u003e 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, \u003cem\u003eCrystallization in  Foods\u003c\/em\u003e 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.\u003c\/p\u003e \u003ch3\u003eDetails\u003c\/h3\u003e \u003cp\u003ePublished by: Springer\u003c\/p\u003e \u003cp\u003ePublication Date: 2001-03-31\u003c\/p\u003e \u003cp\u003eFormat: Hardcover\u003c\/p\u003e \u003cp\u003eISBN-13: 9780834216341\u003c\/p\u003e \u003cp\u003eDOI: \u003c\/p\u003e \u003cp\u003eDimensions: 234.0cm x156.0cm\u003c\/p\u003e \u003cp\u003ePages: 326.0\u003c\/p\u003e ","brand":"Springer US","offers":[{"title":"Default Title","offer_id":44676795302028,"sku":"9780834216341","price":224.99,"currency_code":"USD","in_stock":true}],"url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9780834216341","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}