Thermal behavior of foods and food constituents.

Citation:

Alois Raemy, Lambelet, Pierre , and Garti, Nissim. . 2001. “Thermal Behavior Of Foods And Food Constituents.”. Surfactant Science Series, 93, Thermal Behavior of Dispersed Systems, Pp. 477–505.

Abstract:

A review. Some general aspects of food constitution and of the most useful calorimetric techniques are described. The thermal behavior of the food constituents water, lipids, carbohydrates, proteins, and minor constituents is characterized. The thermal behavior of raw and reconstituted foods is considered. Self-heating, self-ignition, and safety aspects are included. Differential scanning calorimetry and DTA are emphasized. [on SciFinder(R)]
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Last updated on 05/27/2020