Téléchargez le livre : Calorimetry in Food Processing

Calorimetry in Food Processing

Analysis and Design of Food Systems de

Éditeur :

Wiley-Blackwell


Collection :

Institute of Food Technologists Series

Paru le : 2009-08-06

eBook Téléchargement , DRM LCP 🛈 DRM Adobe 🛈
260,53 €
Téléchargement immédiat
Dès validation de votre commande
Image Louise Reader présentation

Louise Reader

Lisez ce titre sur l'application Louise Reader.

badge apple Application Louise Reader
badge Android Application Louise Reader
Description
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.
Pages
412 pages
Collection
Institute of Food Technologists Series
Parution
2009-08-06
Marque
Wiley-Blackwell
EAN papier
9780813814834
EAN PDF
9780813805948
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
412
Taille du fichier
5765 Ko
Prix
260,53 €

Suggestions personnalisées