Differential Scanning Calorimetry: Applications in Fat and Oil Technology.pdf

Differential Scanning Calorimetry: Applications in Fat and Oil Technology.pdf


This book discusses differential scanning calorimetry (DSC), one of the main analytical techniques for evaluating crystallization and melting behavior of fats, quantifying oxidation stability of oils, and evaluating lipid adulteration. The authors also describe thermal techniques, such as derivative thermogravimetry (DTG) and differential thermal analysis (DTA) as well as XRD and NMR techniques, frequently coupled with DSC. The book is divided into three parts, covering the main applications of DSC, a more theoretical discussion, and specific applications of palm, palm kernel and coconut oils, and their fractions.

Part I Recent and new perspectives from DSC application on vegetable oils and fats DSC analysis of cooling and heating profiles of vegetable oils from different botanical origins: relation with chemical composition DSC as a valuable tool for the evaluation of seed oil and fat adulteration Recent developments in DSC analysis to evaluate thermo-oxidation and efficacy of antioxidants in vegetable oil DSC application on vegetable oils: the case of olive oils Part II Application of DSC in oil and fats technology: coupling with other thermal and physical approaches Application of thermogravimetric analysis in the field of oils and fats Application of DSC-XRD coupled techniques for the evaluation of phase transition in oils and fats and related polymorphic forms. 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. Part III DSC application on lipid ingredients of food: the novelty in the sector DSC application on palm, palm kernel and coconut oils: the major lipid fonts in food Technology DSC application on lipid shortening and margarine functionality: an overview of interesterification and fractionation processes DSC use for the investigation of cocoa butter, cocoa butter alternative and fat coating crystallization: perspective in chocolate technology DSC use for the investigation of technological performance of lipids on dairy product Processing DSC usefulness to the measurement of food emulsion stability Part IV DSC and other thermal techniques application on fat based delivery systems: new perspectives overcoming food Overcoming food: DSC and other thermal technique application on solid lipid nanoparticles and liposomes as a new tool in non food sector


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