Calorimetry in Food Processing: Analysis and Design of Food Systems highlights various applications of calorimetry including characterization of moisture sorption, starch gelatinization and recrystallization, lipid polymorphism, protein gelation kinetics, and inactivation of microorganisms in a variety of food and biological materials. These processes are known to affect the storage stability and shelf-life of food materials. Coverage addresses important issues in the use of calorimetry in food systems, focusing on evaluation of processing requirements in order to assess the efficacy of food…mehr
Calorimetry in Food Processing: Analysis and Design of Food Systems highlights various applications of calorimetry including characterization of moisture sorption, starch gelatinization and recrystallization, lipid polymorphism, protein gelation kinetics, and inactivation of microorganisms in a variety of food and biological materials. These processes are known to affect the storage stability and shelf-life of food materials. Coverage addresses important issues in the use of calorimetry in food systems, focusing on evaluation of processing requirements in order to assess the efficacy of food processing and on characterization of the effects of changes in formulation and processing conditions. Calorimetry in Food Processing is intended primarily as a reference book for practicing scientists in both academia and industry, and may also be useful as a graduate level textbook.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Gönül Kaletunç, Ph.D., is Associate Professor in the Department of Food, Agricultural, and Biological Engineering at The Ohio State University, Columbus, OH. She is the author or coauthor of numerous professional publications. Her research focuses on application of calorimetry to food and biological materials. She is a member of the American Association of Cereal Chemists and the Institute of Food Technologists. Dr. Kaletunç has served as an associate editor of Cereal Chemistry and currently serves as an editorial board member of Food Engineering Reviews. She received her BS and MS degrees in chemical engineering from the Middle East Technical University, Ankara, Turkey, and a PhD degree in food engineering from the University of Massachusetts, Amherst.
Inhaltsangabe
Preface xiii Contributor List xvii Part 1 Analysis of Food and Biological Materials by Calorimetry 3 Chapter 1 Calorimetric Methods as Applied to Food: An Overview 5 Gönül Kaletunç Chapter 2 Methods and Applications of Microcalorimetry in Food 15 Pierre Le Parlouër and Luc Benoist Chapter 3 High-Pressure Differential Scanning Calorimetry 51 Günther W.H. Höhne and Gönül Kaletunç Chapter 4 Calorimetry of Proteins in Dilute Solution 67 G. Eric Plum Chapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System 87 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 119 Perla Relkin Chapter 7 Analysis of Foodborne Bacteria by Differential Scanning Calorimetry 147 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 169 Christelle Lopez, Daniel J.E. Kalnin, and Michel R. Ollivon Part 2 Calorimetry as a Tool for Process Design 199 Chapter 9 Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design 201 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 237 Simon Gaisford, Michael A.A. O'Neill, and Anthony E. Beezer Chapter 11 Use of Thermal Analysis to Design and Monitor Cereal Processing 265 Alberto Schiraldi, Dimitrios Fessas, and Marco Signorelli Chapter 12 Importance of Calorimetry in Understanding Food Dehydration and Stability 289 Yrjö H. Roos Chapter 13 High-Pressure Calorimetry and Transitiometry 311 Stanislaw L. Randzio and Alain Le Bail Chapter 14 Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing 341 Kelley Lowe and Gönül Kaletunç Chapter 15 Use of Calorimetry to Evaluate Safety of Processing 351 Hans Fierz Index 369
Preface xiii Contributor List xvii Part 1 Analysis of Food and Biological Materials by Calorimetry 3 Chapter 1 Calorimetric Methods as Applied to Food: An Overview 5 Gönül Kaletunç Chapter 2 Methods and Applications of Microcalorimetry in Food 15 Pierre Le Parlouër and Luc Benoist Chapter 3 High-Pressure Differential Scanning Calorimetry 51 Günther W.H. Höhne and Gönül Kaletunç Chapter 4 Calorimetry of Proteins in Dilute Solution 67 G. Eric Plum Chapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System 87 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 119 Perla Relkin Chapter 7 Analysis of Foodborne Bacteria by Differential Scanning Calorimetry 147 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 169 Christelle Lopez, Daniel J.E. Kalnin, and Michel R. Ollivon Part 2 Calorimetry as a Tool for Process Design 199 Chapter 9 Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design 201 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 237 Simon Gaisford, Michael A.A. O'Neill, and Anthony E. Beezer Chapter 11 Use of Thermal Analysis to Design and Monitor Cereal Processing 265 Alberto Schiraldi, Dimitrios Fessas, and Marco Signorelli Chapter 12 Importance of Calorimetry in Understanding Food Dehydration and Stability 289 Yrjö H. Roos Chapter 13 High-Pressure Calorimetry and Transitiometry 311 Stanislaw L. Randzio and Alain Le Bail Chapter 14 Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing 341 Kelley Lowe and Gönül Kaletunç Chapter 15 Use of Calorimetry to Evaluate Safety of Processing 351 Hans Fierz Index 369
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