{"product_id":"9780813814834-calorimetry-in-food-processing","title":"Calorimetry in Food Processing","description":"\u003cmeta content=\"text\/html; charset=utf-8\" http-equiv=\"Content-Type\"\u003e\u003cp\u003e\u003cspan\u003eAnalysis and Design of Food Systems\u003cbr\u003eCalorimetry 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.\u003cbr\u003e\u003cb\u003eCalorimetry in Food Processing: Analysis and Design of Food Systems\u003c\/b\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Rarewaves","offers":[{"title":"Default Title","offer_id":55177643098486,"sku":"9780813814834","price":260.33,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0092\/7504\/8033\/files\/orig_27685876.jpg?v=1737581974","url":"https:\/\/www.rarewaves.com\/products\/9780813814834-calorimetry-in-food-processing","provider":"Rarewaves.com","version":"1.0","type":"link"}