Differential Scanning Calorimetry - Applications in Fat and Oil Technology (Paperback)

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.

General

Imprint:	Crc Press
Country of origin:	United Kingdom
Release date:	September 2019
First published:	2015
Editors:	Emma Chiavaro
Dimensions:	234 x 156 x 17mm (L x W x T)
Format:	Paperback
Pages:	301
ISBN-13:	978-0-367-37806-6
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-367-37806-X
Barcode:	9780367378066

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