Sucrose

Properties and Applications

  • M. Mathlouthi
  • P. Reiser

Table of contents

  1. Front Matter
    Pages i-xiv
  2. A. J. Vlitos
    Pages 1-10
  3. G. Vaccari, G. Mantovani
    Pages 33-74
  4. M. Mathlouthi
    Pages 75-100
  5. Z. Bubník, P. Kadlec
    Pages 101-125
  6. M. Mathlouthi, J. Génotelle
    Pages 126-154
  7. J. P. Lescure
    Pages 155-185
  8. P. Reiser, G. G. Birch, M. Mathlouthi
    Pages 186-222
  9. A. L. Raoult-Wack, G. Rios, S. Guilbert
    Pages 279-290
  10. Back Matter
    Pages 291-294

About this book

Introduction

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.

Keywords

crystal crystallization food food processing information microbiology nutrition processing spectroscopy structure suspension

Editors and affiliations

  • M. Mathlouthi
    • 1
  • P. Reiser
    • 2
  1. 1.Laboratoire de Chimie Physique Industrielle, Faculté des SciencesUniversité de Reims Champagne-ArdenneReims CédexFrance
  2. 2.CEDUSParisFrance

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-2676-6
  • Copyright Information Springer Science+Business Media Dordrecht 1995
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-6150-3
  • Online ISBN 978-1-4615-2676-6
  • About this book