title: Advances in food crystallization.
abstract: Crystals often play an important role in food product quality and shelf life. Controlling crystallization to obtain the desired crystal content, size distribution, shape, and polymorph is key to manufacturing products with desired functionality and shelf life. Technical developments in the field have improved the tools with which we study and characterize crystals in foods. These developments also help our understanding of the physico-chemical phenomena that govern crystallization and improve our ability to control it during processing and storage. In this review, some of the more important recent developments in measuring and controlling crystallization are discussed.
authors: Department of Food Science, University of Wisconsin, Madison, WI, USA. rwhartel@wisc.edu
authors: Richard W
authors: RW
authors: Hartel
mesh_terms: D002241:Carbohydrates; D055598:Chemical Phenomena; D003460:Crystallization; D005502:Food; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D007053:Ice; D044367:Phase Transition; D012996:Solutions
chemical_list: D002241:Carbohydrates; D007053:Ice; D012996:Solutions