{"product_id":"9780813814834","title":"Calorimetry in Food Processing: Analysis and Design of Food Systems","description":"\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.","brand":"WILEY","offers":[{"title":"Default Title","offer_id":47026722832624,"sku":"9780813814834","price":229.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9780813814834_p0.jpg?v=1769857890","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780813814834","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}