Chiavaro Emma (41 results)

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Hardback. Condition: New.

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Paperback. Condition: new. 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.…

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Condition: New. 1st edition NO-PA16APR2015-KAP.

Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: New. 2019. 1st Edition. paperback. . . . . .

Condition: New. 2019. 1st Edition. paperback. . . . . . Books ship from the US and Ireland.

Paperback. Condition: Brand New. 301 pages. 9.25x6.14x0.63 inches. In Stock.

Condition: New. Edited byEmma 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 o.

Hardback. Condition: New.

Paperback. Condition: new. 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 our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Condition: New.

Condition: New. pp. 328.

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Gebunden. Condition: New. Edited byEmma 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 o.

Hardcover. Condition: Brand New. 1st edition. 301 pages. 9.25x6.25x1.00 inches. In Stock.

Condition: New. pp. 328.

Buch. Condition: Neu. Neuware - 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.…

Condition: As New. Unread book in perfect condition.

Condition: As New. Unread book in perfect condition.