Cooking fruit with or without sugar solution
Posted by Barb Morin, at cooking.stackexchange.com,
Why does fruit retain its shape when heated in sugared water but break down when heated with just plain water?
Essentials of Food Science
Overview of attention for book
Table of Contents
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Altmetric BadgeBook Overview
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Altmetric BadgeChapter 1 Evaluation of Food Quality
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Altmetric BadgeChapter 2 Water
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Altmetric BadgeChapter 3 Carbohydrates in Food: An Introduction
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Altmetric BadgeChapter 4 Starches in Food
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Altmetric BadgeChapter 5 Pectins and Gums
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Altmetric BadgeChapter 6 Grains
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Altmetric BadgeChapter 7 Vegetables and Fruits
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Altmetric BadgeChapter 8 Proteins in Food: An Introduction
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Altmetric BadgeChapter 9 Meat, Poultry, Fish, and Dry Beans
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Altmetric BadgeChapter 10 Eggs and Egg Products
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Altmetric BadgeChapter 11 Milk and Milk Products
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Altmetric BadgeChapter 12 Fat and Oil Products
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Altmetric BadgeChapter 13 Food Emulsions and Foams
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Altmetric BadgeChapter 14 Sugars, Sweeteners, and Confections
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Altmetric BadgeChapter 15 Baked Products: Batters and Dough
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Altmetric BadgeChapter 16 Food Preservation
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Altmetric BadgeChapter 17 Food Additives
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Altmetric BadgeChapter 18 Food Packaging
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Altmetric BadgeChapter 19 Food Safety
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Altmetric BadgeChapter 20 Government Regulation of the Food Supply and Labeling
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