{ "item_title" : "Calorimetry in Food Processing", "item_author" : [" Gönül Kaletunç "], "item_description" : "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.", "item_img_path" : "https://covers3.booksamillion.com/covers/bam/0/81/381/483/0813814839_b.jpg", "price_data" : { "retail_price" : "283.95", "online_price" : "283.95", "our_price" : "283.95", "club_price" : "283.95", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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