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Calorimetry in Food Processing

Analysis and Design of Food Systems

Gönül Kaletunç editor

Format:Hardback

Publisher:John Wiley and Sons Ltd

Published:2nd Oct '09

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Calorimetry in Food Processing cover

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

Dimensions: 236mm x 160mm x 27mm

Weight: 866g

412 pages