Published December 2, 2014
Reference - 301 Pages - 94 B/W Illustrations
ISBN 9781466591523 - CAT# K20518
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Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid technology.
The book is divided into three major sections. The first section covers the applications of DSC to study cooling and heating profiles of the main source of oils and fats. The second is more theoretical, discussing the application of DSC coupled to related thermal techniques and other physical measurements. And the third covers specific applications of DSC in the field of quality evaluation of palm, palm kernel, and coconut oils and their fractions as well as of some other important aspects of lipid technology such as shortening and margarine functionality, chocolate technology, and food emulsion stability.
This book is a helpful resource for academicians, food scientists, food engineers and technologists, food industry operators, government researchers, and regulatory agencies.
RECENT AND NEW PERSPECTIVES FROM DSC APPLICATION ON VEGETABLE OILS AND FATS
DSC Analysis of Vegetable Oils: Relationship between Thermal Profiles and Chemical Composition; Chin Ping Tan and Imededdine Arbi Nehdi
DSC as a Valuable Tool for the Evaluation of Adulteration of Oils and Fats; Mohammed Nazrim Marikkar
Recent Developments in DSC Analysis to Evaluate Thermooxidation and Efficacy of Antioxidants in Vegetable Oils; Grzegorz Litwinienko and Katarzyna Jodko-Piórecka
DSC Application to Vegetable Oils: The Case of Olive Oils; Alessandra Bendini, Lorenzo Cerretani, Emma Chiavaro, and Maria Teresa Rodriguez-Estrada
APPLICATION OF DSC IN OIL AND FAT TECHNOLOGY: COUPLING WITH OTHER THERMAL AND PHYSICAL APPROACHES
Application of Thermogravimetric Analysis in the Field of Oils and Fats; Stefano Vecchio Ciprioti
Application of DSC-XRD Coupled Techniques for the Evaluation of Phase Transition in Oils and Fats and Related Polymorphic Forms; Sonia Calligaris, Luisa Barba, Gianmichele Arrighetti, and Maria Cristina Nicoli
Application of DSC, Pulsed NMR, and Other Analytical Techniques to Study the Crystallization Kinetics of Lipid Models, Oils, Fats, and Their Blends in the Field of Food Technology; Silvana Martini
DSC IN FOOD TECHNOLOGY: PALM PRODUCTS, LIPID MODIFICATION, EMULSION STABILITY
Application of DSC Analysis in Palm Oil, Palm Kernel Oil, and Coconut Oil: From Thermal Behaviors to Quality Parameters; Chin Ping Tan, Siou Pei Ng, and Hong Kwong Lim
DSC Application to Lipid Modification Processes; Glazieli Marangoni de Oliveira, Monise Helen Masuchi, Rodrigo Corrêa Basso, Valter Luís Zuliani Stroppa, Ana Paula, Badan Ribeiro, and Theo Guenter Kieckbusch
DSC Application to Characterizing Food Emulsions; Song Miao and Like Mao