Calorimetry in Food Processing
Analysis and Design of Food Systems
Series: Institute of Food Technologists Series;
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Product details:
- Publisher Wiley–Blackwell
- Date of Publication 2 October 2009
- ISBN 9780813814834
- Binding Hardback
- No. of pages412 pages
- Size 235x153x27 mm
- Weight 848 g
- Language English 0
Categories
Short description:
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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