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Calorimetry in Food Processing: Analysis and Design of Food Systems

By Gönül Kaletunç (Editor)
Hardcover
$291.95
By Gönül Kaletunç (Editor)
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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 a...

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