Calorimetry in Food Processing : Analysis and Design of Food Systems
by Editor: Gö; nü; l Kaletunç; (Ohio State University)Format: eBook
Pub. Date: 2009-08-01
Publisher(s): Wiley-Blackwell
Availability: This title is currently not available.
Other versions by this Author
List Price: $220.50
Rent Textbook
Select for Price
New Textbook
We're Sorry
Sold Out
Used Textbook
We're Sorry
Sold Out
eTextbook
We're Sorry
Not Available
Summary
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.
Table of Contents
| Preface | |
| Contributor List | |
| Analysis of Food and Biological Materials by Calorimetry | |
| Calorimetric Methods as Applied to Food: An Overview | |
| Methods and Applications of Microcalorimetry in Food | |
| High-Pressure Differential Scanning Calorimetry | |
| Calorimetry of Proteins in Dilute Solution | |
| Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System | |
| Heat-Induced Phase Transformations of Protein Solutions and Fat Droplets in Oil-in-Water Emulsions: A Thermodynamic and Kinetic Study | |
| Analysis of Foodborne Bacteria by Differential Scanning Calorimetry | |
| Coupling of Differential Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols | |
| Calorimetry as a Tool for Process Design | |
| Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design | |
| Shelf Life Prediction of Complex Food Systems by Quantitative Interpretation of Isothermal Calorimetric Data | |
| Use of Thermal Analysis to Design and Monitor Cereal Processing | |
| Importance of Calorimetry in Understanding Food Dehydration and Stability | |
| High-Pressure Calorimetry and Transitiometry | |
| Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing | |
| Use of Calorimetry to Evaluate Safety of Processing | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
An electronic version of this book is available through VitalSource.
This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.
By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.
Digital License
You are licensing a digital product for a set duration. Durations are set forth in the product description, with "Lifetime" typically meaning five (5) years of online access and permanent download to a supported device. All licenses are non-transferable.
More details can be found here.
A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.
Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.
Please view the compatibility matrix prior to purchase.