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Calorimetry In Food Processing Analysis And Design Of Food Systems Institute Of Food Technologists Series Gnl Kaletun

  • SKU: BELL-2169892
Calorimetry In Food Processing Analysis And Design Of Food Systems Institute Of Food Technologists Series Gnl Kaletun
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Calorimetry In Food Processing Analysis And Design Of Food Systems Institute Of Food Technologists Series Gnl Kaletun instant download after payment.

Publisher: Wiley-Blackwell
File Extension: PDF
File size: 4.25 MB
Pages: 414
Author: Gönül Kaletunç
ISBN: 9780813814834, 0813814839
Language: English
Year: 2009

Product desciption

Calorimetry In Food Processing Analysis And Design Of Food Systems Institute Of Food Technologists Series Gnl Kaletun by Gönül Kaletunç 9780813814834, 0813814839 instant download after payment.

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.

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