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
- 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.
Contents
Part 1 Analysis of Food and Biological Materials by Calorimetry
- Calorimetric Methods as Applied to Food: An Overview
- Methods and Applications of Microcalorimetry in Food
- High-Pressure Differential Scanning Calorimetry
- Calorimetry of Proteins in Dilute Solution
- Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System
- Heat-Induced Phase Transformations of Protein Solutions and Fat Droplets in Oil-in-Water Emulsions: A Thermodynamic and Kinetic Study
- Analysis of Foodborne Bacteria by Differential Scanning Calorimetry
- Coupling of Differential Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols
Part 2 Calorimetry as a Tool for Process Design
- Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design
- Shelf Life Prediction of Complex Food Systems by Quantitative Interpretation of Isothermal Calorimetric Data
- Use of Thermal Analysis to Design and Monitor Cereal Processing
- Importance of Calorimetry in Understanding Food Dehydration and Stability
- High-Pressure Calorimetry and Transitiometry
- Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing
- Use of Calorimetry to Evaluate Safety of Processing
Index
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