Baked goods freshness : technology, evaluation, and inhibition of staling / edited by Ronald E. Hebeda, Henry F. Zobel.
ISBN:
9780824793487
Title:
Baked goods freshness : technology, evaluation, and inhibition of staling / edited by Ronald E. Hebeda, Henry F. Zobel.
Author:
Hebeda, Ronald E.
Publication Information:
New York : Marcel Dekker, 1996.
Physical Description:
viii, 282 p. : ill. ; 24 cm.
Series:
Food science and technology ; 75
General Note:
Donated by Graham Dodgshun in 2023.
Contents:
1. The Staling Mechanism / Henry F. Zobel and Karel Kulp -- 2. Surfactants / William H. Knightly -- 3. Amylolytic Enzymes / Linda K. Bowles -- 4. Nonamylolytic Enzymes / Jan H. van Eijk and Jan D. R. Hille -- 5. Instrumental Methods / Joseph G. Ponte, Jr. and David Z. Ovadia -- 6. Sensory Methods / Carole S. Setser -- 7. Preservatives / Jack G. Grundy -- 8. Modified Atmosphere Packaging / James P. Smith and B. K. Simpson -- 9. A Baker's Perspective / Leonard W. Heflich -- 10. The Consumer's Perception / Kristine S. Watson and Patricia J. Boyle -- 11. Labeling and Regulatory Requirements / James L. Vetter.
Format:
Books
Publication Date:
1996
Publication Information:
New York : Marcel Dekker, 1996.