Infodoc : Sciences, Techniques et Culture

Part 1 Analysis of Food and Biological Materials by Calorimetry
Chapter 1 Calorimetric Methods as Applied to Food: An Overview
Chapter 2 Methods and Applications of Microcalorimetry in Food
Chapter 3 High-Pressure DifferentiaI Scanning Calorimetry
Chapter 4 Calorimetry of Proteins in Dilute Solution
Chapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System
Chapter 6 Heat-Induced Phase Trans[...]

Part 1 Analysis of Food and Biological Materials by Calorimetry
Chapter 1 Calorimetric Methods as Applied to Food: An Overview
Chapter 2 Methods and Applications of Microcalorimetry in Food
Chapter 3 High-Pressure DifferentiaI Scanning Calorimetry
Chapter 4 Calorimetry of Proteins in Dilute Solution
Chapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System
Chapter 6 Heat-Induced Phase Transformations of Protein Solutions and Fat Droplets in Oil-in-Water Emulsions: A Thermodynamic and Kinetic Study
Chapter 7 Analysis of Foodborne Bacteria by DifferentiaI Scanning Calorimetry
Chapter 8 Coupling of DifferentiaI Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols
Part 2 Calorimetry as a Tool for Process Design
Chapter 9 Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design
Chapter 10 Shelf Life Prediction of Complex Food Systems by Quantitative Interpretation of Isothermal Calorimetrie Data
Chapter 11 Use of Thermal Analysis to Design and Monitor Cereal Processing
Chapter 12 Importance of Calorimetry in Understanding Food Dehydration and Stability
Chapter 13 High-Pressure Calorimetry and Transitiometry
Chapter 14 Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing
Chapter 15 Use of Calorimetry to Evaluate Safety of Processing