Description
Book SynopsisDifferential 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.
Table of ContentsRecent and New Perspectives from DSC Application on Vegetable Oils and Fats. Application of DSC in Oil and Fats Technology: Coupling with Other Thermal and Physical Approaches. DSC in Food Technology: Palm Products, Lipid Modification, Emulsion Stability.
