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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.
- Format: Inbunden
- ISBN: 9780813814834
- Språk: Engelska
- Antal sidor: 412
- Utgivningsdatum: 2009-10-02
- Förlag: Wiley-Blackwell