9780813814834 - calorimetry in food processing: analysis and design of food systems (11 risultati)
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 208,17
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Condizione: New.
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Da: INDOO, Avenel, NJ, U.S.A.INDOO
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 242,64
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 263,17
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Hardcover. Condizione: new. Hardcover. 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 d…enaturation, 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. 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 249,62
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Condizione: As New. Unread book in perfect condition.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 269,53
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- Prima edizione
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 288,41
EUR 9,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: 15 disponibili
Condizione: New. 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 a…nd biological materials. Editor(s): Kaletunc, Gonul. Series: Institute of Food Technologists Series. Num Pages: 412 pages, Illustrations. BIC Classification: PNF; TDCT. Category: (P) Professional & Vocational. Dimension: 236 x 162 x 27. Weight in Grams: 850. . 2009. 1st Edition. Hardcover. . . . .
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Da: Ubiquity Trade, Miami, FL, U.S.A.Ubiquity Trade
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EUR 302,04
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Condizione: New. Brand new! Please provide a physical shipping address.
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Da: moluna, Greven, Germaniamoluna
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EUR 282,65
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Gebunden. Condizione: New.
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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EUR 355,32
EUR 8,99 spedizioneSpedito in U.S.A.Quantità: 15 disponibili
Condizione: New. 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 a…nd biological materials. Editor(s): Kaletunc, Gonul. Series: Institute of Food Technologists Series. Num Pages: 412 pages, Illustrations. BIC Classification: PNF; TDCT. Category: (P) Professional & Vocational. Dimension: 236 x 162 x 27. Weight in Grams: 850. . 2009. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.
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Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 415,87
EUR 31,67 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. 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 d…enaturation, 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. 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
