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Calorimetry In Food Processing: Analysis And Design Of Food Systems |
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Annotations:
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. These
Publisher's Remarks:
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.
Product Detail:
Editor: Kaletuna, Gonul
Publisher: Blackwell Publ, 11/1/2009
Content Language: English
Book,
Hardcover: 392 pages
Weight: 1.9 lbs.
Dimensions: L: 9.1 in. x W: 6.1 in. x H: 1 in.
Comes with Illustrations
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