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Calorimetry in Food Processing

Calorimetry in Food Processing

Analysis and Design of Food Systems

Gönül Kaletunç

Wiley-Blackwell
Collection: Institute of Food Technologists Series
Publication date : 2009-08-06

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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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About the book

Author

Gönül Kaletunç

Imprint

Wiley-Blackwell

Collection

Institute of Food Technologists Series

Publication date

2009-08-06

Pages

412 pages

Print ISBN

9780813814834

Language

English

Ebook informations

EAN PDF

9780813805948

Price

£197.99

Copy count 0

Print count 412

File size 5765 Ko

Informations accessibility

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About author(s)

Gönül Kaletunç

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