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Viac informácií o knihe Calorimetry in Food Processing

• Parametre knihy
• Anotácia kniha
• Obľúbené z iného súdka

Nákupom získate 813 bodov

Anotácia 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.

Parametre knihy

Zaradenie knihy Knihy po anglicky Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Celý názov: Calorimetry in Food Processing
• Podnázov: Analysis and Design of Food Systems
• Autor: Gonul Kaletunc
• Jazyk: Angličtina
• Väzba: Pevná
• Počet strán: 412
• EAN: 9780813814834
• ISBN: 0813814839
• ID: 04929866
• Nakladateľ: Iowa State University Press
• Hmotnosť: 848 g
• Rozmery: 236 × 162 × 27 mm
• Dátum vydania: 02. October 2009

Obľúbené z iného súdka

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