Calorimetry in Food Processing: Analysis and Design of Food Systems

by Kaletunç
3.1 out of 5 Customer Rating
ISBN: 9780813814834
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Overview

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.
  • Format: Hardcover
  • Author: Kaletunç
  • ISBN: 9780813814834
  • Condition: Used
  • Dimensions: 9.10 x 1.00
  • Number Of Pages: 412
  • Publication Year: 2009

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