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Calorimetry in Food Processing: Analysis and Design of Food Systems
Calorimetry in Food Processing: Analysis and Design of Food Systems
Date: 28 April 2011, 05:57

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Calorimetry in Food Processing: Analysis and Design of Food Systems (Institute of Food Technologists Series)
By Gonul Kaletunc
* Publisher: Wiley-Blackwell
* Number Of Pages: 412
* Publication Date: 2009-10-26
* ISBN-10 / ASIN: 0813814839
* ISBN-13 / EAN: 9780813814834
Product Description:
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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