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Calorimetry in Food Processing

Jezik EngleskiEngleski
Knjiga Tvrdi uvez
Knjiga Calorimetry in Food Processing Gonul Kaletunc
Libristo kod: 04929866
Nakladnici Iowa State University Press, listopad 2009
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles... Cijeli opis
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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.

Informacije o knjizi

Puni naziv Calorimetry in Food Processing
Autor Gonul Kaletunc
Jezik Engleski
Uvez Knjiga - Tvrdi uvez
Datum izdanja 2009
Broj stranica 412
EAN 9780813814834
ISBN 0813814839
Libristo kod 04929866
Nakladnici Iowa State University Press
Težina 848
Dimenzije 162 x 236 x 27

Kategorija

Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
Mathematics & Science > Chemistry > Analytical chemistry
Economics, Finance, Business & Management > Industry & industrial studies
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