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Více informací o knize Calorimetry in Food Processing

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Anotace knihy

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.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Plný název: Calorimetry in Food Processing
• Podnázev: Analysis and Design of Food Systems
• Autor: Gonul Kaletunc
• Jazyk: Angličtina
• Vazba: Pevná
• Počet stran: 412
• EAN: 9780813814834
• ISBN: 0813814839
• ID: 04929866
• Nakladatelství: Iowa State University Press
• Hmotnost: 848 g
• Rozměry: 236 × 162 × 27 mm
• Datum vydání: 02. October 2009

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