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Calorimetry in Food Processing

- Analysis and Design of Food Systems

Om Calorimetry in Food Processing

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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  • Språk:
  • Engelska
  • ISBN:
  • 9780813814834
  • Format:
  • Inbunden
  • Sidor:
  • 412
  • Utgiven:
  • 2. oktober 2009
  • Mått:
  • 162x236x27 mm.
  • Vikt:
  • 866 g.
Leveranstid: 2-4 veckor
Förväntad leverans: 27. november 2024

Beskrivning av Calorimetry in Food Processing

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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