This chapter reviews thermal analyses and relevant combined techniques, that can be of help in the study of food and related systems. Instruments which show promising arrangements, but still requiring further arrangements to be of practical use, are also presented. These thermal analyses techniques include, differential scanning calorimetry, isothermal calorimetry and thermogravimetry.
Thermal analyses and combined techniques in food physical chemistry / A. Schiraldi - In: The nature of biological systems as revealed by thermal methods / [a cura di] D. Lorinczy. - BUDAPEST : Kluwer Academic Publishers, Dordrecht, Netherlands, 2004. - ISBN 1-4020-2218-2. - pp. 31-48
Thermal analyses and combined techniques in food physical chemistry
A. SchiraldiPrimo
2004
Abstract
This chapter reviews thermal analyses and relevant combined techniques, that can be of help in the study of food and related systems. Instruments which show promising arrangements, but still requiring further arrangements to be of practical use, are also presented. These thermal analyses techniques include, differential scanning calorimetry, isothermal calorimetry and thermogravimetry.
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