Calorimetry in Food Processing
Analysis and Design of Food Systems
Format:Hardback
Publisher:John Wiley and Sons Ltd
Published:2nd Oct '09
Currently unavailable, and unfortunately no date known when it will be back
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