Calorimetry in Food Processing: Analysis and Design of Food Systems - Couverture rigide

Couverture rigide

ISBN 10 : 0813814839 ISBN 13 : 9780813814834

Editeur : Wiley-Blackwell, 2009

Synopsis

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.

A propos du livre

À propos de l?auteur

Gönül Kaletunç, Ph.D., is Associate Professor in the Department of Food, Agricultural, and Biological Engineering at The Ohio State University, Columbus, OH. She is the author or coauthor of numerous professional publications. Her research focuses on application of calorimetry to food and biological materials. She is a member of the American Association of Cereal Chemists and the Institute of Food Technologists. Dr. Kaletunç has served as an associate editor of Cereal Chemistry and currently serves as an editorial board member of Food Engineering Reviews. She received her BS and MS degrees in chemical engineering from the Middle East Technical University, Ankara, Turkey, and a PhD degree in food engineering from the University of Massachusetts, Amherst.

Détails de l'édition

• Éditeur: Wiley-Blackwell
• Date d'édition: 2009
• Langue: anglais
• ISBN 10: 0813814839
• ISBN 13: 9780813814834
• Reliure: Relié
• Nombre de pages: 412
• Éditeur: Kaletunç Gönül
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible