Differential Scanning Calorimetry (Paperback)
Language: English
Published by Taylor & Francis Ltd, London, 2019
- Softcover
- New
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
AbeBooks seller since October 12, 2005
Condition: New
£ 80.12
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Add to basketItem description from seller
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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…
Seller Inventory # 9780367378066
- Title
- Differential Scanning Calorimetry (Paperback)
- Author
- Emma Chiavaro
- Publisher
- Taylor & Francis Ltd, London
- Publication year
- 2019
- Condition
- new
- Binding
- Paperback
- Language
- English
- ISBN 10
- 036737806X
- ISBN 13
- 9780367378066
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.
"Synopsis" may belong to another edition of this title.
About the Author
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.
"About the title" may belong to another edition of this title.
Grand Eagle Retail
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AbeBooks seller since October 12, 2005
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