Differential Scanning Calorimetry: Applications in Fat and Oil Technology, 1st Edition (Hardback) book cover

Differential Scanning Calorimetry

Applications in Fat and Oil Technology, 1st Edition

Edited by Emma Chiavaro

CRC Press

301 pages | 94 B/W Illus.

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Hardback: 9781466591523
pub: 2014-12-02
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Description

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.

Table of Contents

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

About the Editor

Edited by

Emma Chiavaro is an associate professor in food science and technology at the Department of Food Science in the University of Parma, Italy. She obtained a specialization degree in food chemistry and technology from the University of Parma and a PhD in food of animal origin inspection from the University of Naples Federico II in Italy. Her research areas include differential scanning calorimetry for the evaluation of thermal properties of food, the technology of oils and fats, and the processing aspects of food composition, formulation, shelf life, and stability. Dr. Chiavaro is part of the editorial board or a reviewer for more than 30 scientific journals. She is also the author of 70 publications in international peer-reviewed journals.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science