Encyclopedia of Food Science and Technology, Volume 2

amino acids amylose Applied assay bacteria cells Cereal cheese chemical co-workers color commercial components compounds concentration consumer contain cooked Detection dietary fiber dried Drug effect eggs emulsifiers emulsion energy enzyme equipment Establishments primarily engaged evaporator extruder fatty acids feed fermentation fiber film flavor food additives food industry Food Microbiology food processing food products Food Science Food Technology freezing fresh frozen fruits heat increase ingredients inspection Journal of Food kamaboko lipids liquid Maillard reaction manufacturing materials meat mechanical ment methods microbial Microbiology microorganisms milk minced fish moisture monoglyceride Nutrition operations organisms oxidation oxygen packaging pathogens pests plant poultry protein reaction refrigeration Rheology Salmonella salt sample seafood shellfish spawn specific spoilage starch steam storage sugar surface surfactants temperature texture tion tissue triglyceride ture United vegetables viscosity