Calorimetry in Food Processing

Analysis and Design of Food Systems

412 Seiten, Hardcover

Kurzbeschreibung des Verlags

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.

• ISBN: 9780813814834
• Sprache: Englisch
• Erscheinungsdatum: 01.11.2009
• Größe: 239 x 159 mm
• Verlag: Wiley
• Herausgegeben von: Gönül Kaletunç