The chapters in the second part of this book have discussed some of the physico-chemical factors which explain the changes occurring during the processing and storage of various classes of food. Although this knowledge is not complete and further research is needed to enhance understanding and control of the manufacturer’s available options, the product development worker has a considerable wealth of literature on which to base his/her deliberations and experimental programmes. However, with the increasing use of convenience foods, many manufacturers are processing more than one of these food classes together in order to make a single product. Some typical examples are listed in the Table 21.1.
KeywordsSugar Surfactant Hydrolysis Migration Starch
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