Sucrose : properties and applications
Author(s)
Bibliographic Information
Sucrose : properties and applications
Blackie Academic & Professional, 1995
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Note
Includes index
Description and Table of Contents
Description
This book provides an up-to-date overview of the economic, chemical, physical, analytical and engineering aspects of the subject, gathering together information which would otherwise be scattered over a wide variety of sources.
Table of Contents
Economic Aspects Of Sugar. The Structure of Sucrose in the Crystal and in Solution. Sucrose Crystallization. Amorphous Sugar. Sucrose Solubility. Rheological 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 Ingredients and for Chemicals. Sucrose and Osmotic Dehydration. Index.
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