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Calorimetry in Food Processing
- Analysis and Design of Food Systems
part of the Institute of Food Technologists Series series
- Binding:
- Hardback
- Pages:
- 412
- Published:
- October 1, 2009
- Dimensions:
- 162x236x27 mm.
- Weight:
- 866 g.
Delivery:
2-4 weeks
Expected delivery: December 26, 2024
Extended return policy to January 30, 2025
Description of Calorimetry in Food Processing
Calorimetry in Food Processing: Analysis and Design of Food Systems highlights various applications of calorimetry including characterization of moisture sorption, starch gelatinization and recrystallization, lipid polymorphism, protein gelation kinetics, and inactivation of microorganisms in a variety of food and biological materials.
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