Calorimetry in Food Processing (eBook, PDF)

Analysis and Design of Food Systems
Redaktion: Kaletunç, Gönül

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Wiley
• Seitenzahl: 414
• Erscheinungstermin: 6. August 2009
• Englisch
• ISBN-13: 9780813805948
• Artikelnr.: 38241432