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Calorimetry in Food Processing : Analysis and Design of Food Systems (Hardcover)

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Product 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.

Specifications

Publisher Blackwell Pub
Mfg Part# 9780813814834
SKU 204873156
Format Hardcover
ISBN10 0813814839
Release Date 11/1/2009
Product Attributes
Book Format Hardcover
Number of Pages 0392
Publisher Wiley-Blackwell
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