Calorimetry in Food Processing: Analysis and Design of Food Systems (Book)
G'On'ul Kaletunc
Release Date: 10 December 1010
Format: Hardback
Pages: 392
Category: General Issues
Publisher: Wiley-Blackwell
ISBN: 9780813814834
ISBN-10: 0813814839
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.
USD $210.00
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