Chiavaro E. (Ed.) Differential Scanning Calorimetry: Applications in Fat and Oil Technology

Taylor & Francis Group, LLC, 2015. — 295 p. — ISBN: 1466591528Differential 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.Recent and new Perspectives from DSC Application on Vegetable oils and Fats
DSC Analysis of Vegetable Oils: Relationship between Thermal Profiles and Chemical Composition
DSC as a Valuable Tool for the Evaluation of Adulteration of Oils and Fats
Recent Developments in DSC Analysis to Evaluate Thermooxidation and Efficacy of Antioxidants in Vegetable Oils
DSC Application to Vegetable Oils: The Case of Olive Oils
Application of DSC in oil and Fat 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
DSC in Food technology: Palm Products, Lipid Modification, emulsion Stability
Application of DSC Analysis in Palm Oil, Palm Kernel Oil, and Coconut Oil: From Thermal Behaviors to Quality Parameters
DSC Application to Lipid Modification Processes
DSC Application to Characterizing Food Emulsions