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Calorimetry in Food Processing

Name: Calorimetry in Food Processing
SKU: 9780813814834
Price: 2654.1 NOK
Availability: BackOrder
ISBN: 9780813814834

Av G Kaletunç, 2009.Del av serien Institute of Food Technologists Series.

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.

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Av G Kaletunç, 2009.Del av serien Institute of Food Technologists Series.

Analysis and Design of Food Systems

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Språk: Engelsk

Ikke tilgjengelig for Klikk&Hent

Midlertidig utsolgtBestillingsvare. Forventes sendt om ca 12 dager

2 654,-

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