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Kaletunç, Gönül

Calorimetry in Food Processing: Analysis and Design of Food Systems

Kaletunç, Gönül - Calorimetry in Food Processing: Analysis and Design of Food Systems, ebook

193,50€

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ISBN: 9780813805948
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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.

Keywords: food stability, shelf life, differential scanning calorimetry, food design

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2009
Language
en
Edition
1
Series
Institute of Food Technologists Series
Page amount
384 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (PDF)
9780813805948

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