Calorimetry in food processing: analysis and design of food systems
Éditeur :
John Wiley and Sons Ltd
ISBN :
9780813814834
Date de publication :
2 oct. 2009
Dimensions :
23,6 x 16,0 x 2,7 cm
Poids :
866 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.