Calorimetry in Food Processing

Discover the essential insights in "Calorimetry in Food Processing," authored by experts in the field and published by John Wiley and Sons Ltd in 2009. This comprehensive hardback edition spans 412 pages and delves into the critical applications of calorimetry in food systems. It covers a wide range of topics including the characterization of moisture sorption, starch gelatinization and recrystallization, lipid polymorphism, and protein gelation kinetics. Additionally, the book addresses the inactivation of microorganisms in diverse food and biological materials, making it an invaluable resource for food scientists and industry professionals. Enhance your understanding of food processing techniques and improve your product quality with this authoritative guide.