Handbook of Food Science, Technology, and Engineering, 4. sējums

acid activity added addition alcohol amount applied bacteria baking bread cakes cause caviar cells changes characteristics cheese chocolate color common compounds concentration consumer contain continuous cooking cooling crystals cultures Dairy decrease depends dough effect eggs enzymes fatty acids fermentation Figure final fish flavor flour followed Food formation freezing frozen fruit function gene glucose growth heat higher ice cream important improve increase industry ingredients lactic acid less lipids liquid lower manufacture materials meat method microorganisms milk moisture mold noodles packaging plant present properties protein reduce removed result rice salt snack solids sourdough soybean species stability starch starter storage strains sugar surface Table taste temperature texture tion tofu usually vegetables wine yeast yogurt