Baked goods freshness : technology, evaluation, and inhibition of staling / edited by Ronald E. Hebeda, Henry F. Zobel.
ISBN:
9780824793487
Título:
Baked goods freshness : technology, evaluation, and inhibition of staling / edited by Ronald E. Hebeda, Henry F. Zobel.
Autor:
Hebeda, Ronald E.
Información de la publicación:
New York : Marcel Dekker, 1996.
Descripción física:
viii, 282 p. : ill. ; 24 cm.
Serie:
Food science and technology ; 75
Nota general:
Donated by Graham Dodgshun in 2023.
Contenido:
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.
Formato:
Libros
Fecha de publicación:
1996
WAIT_PUBINFO:
New York : Marcel Dekker, 1996.