Calorimetry in Food Processing: Analysis and Design of Food Systems (Institute of Food Technologists Series) book cover by

Calorimetry in Food Processing: Analysis and Design of Food Systems (Institute of Food Technologists Series) [9780813814834]

Hardcover

SKU: 9780813814834

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Format Sturdy and long-lasting. Ideal for libraries and classrooms, and a polished choice for corporate gifts, leadership programs, or event takeaways.

Hardcover

Price $291.95

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Overview

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.

The book, Calorimetry in Food Processing: Analysis and Design of Food Systems (Institute of Food Technologists Series) [Bulk, Wholesale, Quantity] ISBN#9780813814834 in Hardcover by may be ordered in bulk quantities. Minimum starts at 25 copies. Availability based on publisher status and quantity being ordered.

Details

Format:

Hardcover

Publication Date:

10/27/2009

ISBN-13:

9780813814834

Pages:

Publisher:

Wiley

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