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