Calorimetry in Food Processing: Analysis and Design of Food Systems

Edited by Gönül Kaletunç 
Wiley-Blackwell  October 2009  

Hardcover  412 pp  ISBN 9780813814834      £140.00
Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.


Contributor List

Part 1 Analysis of Food and Biological Materials by Calorimetry
Chapter 1 Calorimetric Methods as Applied to Food: An Overview (Gönül Kaletunç).
Chapter 2 Methods and Applications of Microcalorimetry in Food (Pierre Le Parlouër and Luc Benoist).
Chapter 3 High-Pressure Differential Scanning Calorimetry (Günther W.H. Höhne and Gönül Kaletunç).
Chapter 4 Calorimetry of Proteins in Dilute Solution (G. Eric Plum).
Chapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System (Valerij Y. Grinberg, Tatiana V. Burova, and Vladimir B. Tolstoguzov).
Chapter 6 Heat-Induced Phase Transformations of Protein Solutions and Fat Droplets in Oil-in-Water Emulsions: A Thermodynamic and Kinetic Study (Perla Relkin).
Chapter 7 Analysis of Foodborne Bacteria by Differential Scanning Calorimetry (Michael H. Tunick, John S. Novak, Darrell O. Bayles, Jaesung Lee, and Gönül Kaletunç).
Chapter 8 Coupling of Differential Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols (Christelle Lopez, Daniel J.E. Kalnin, and Michel R. Ollivon).

Part 2 Calorimetry as a Tool for Process Design
Chapter 9 Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design (Alois Raemy, Corinne Appolonia Nouzille, Pierre Lambelet, and Alejandro Marabi).
Chapter 10 Shelf Life Prediction of Complex Food Systems by Quantitative Interpretation of Isothermal Calorimetric Data (Simon Gaisford, Michael A.A. O€Neill, and Anthony E. Beezer).
Chapter 11 Use of Thermal Analysis to Design and Monitor Cereal Processing (Alberto Schiraldi, Dimitrios Fessas, and Marco Signorelli).
Chapter 12 Importance of Calorimetry in Understanding Food Dehydration and Stability (Yrjö H. Roos).
Chapter 13 High-Pressure Calorimetry and Transitiometry (Stanislaw L. Randzio and Alain Le Bail).
Chapter 14 Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing (Kelley Lowe and Gönül Kaletunç).
Chapter 15 Use of Calorimetry to Evaluate Safety of Processing (Hans Fierz).


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Wiley-Blackwell : analytical methods : calorimetry : food science

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