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Calorimetry in Food Processing: Analysis and Design of Food Systems

ISBN: 978-0-8138-1483-4
Hardcover
412 pages
October 2009, Wiley-Blackwell
List Price: US $263.00
Government Price: US $181.72
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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.

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