Table of Contents
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 5Gönül Kaletunç
Chapter 2 Methods and Applications of Microcalorimetry in Food 15Pierre Le Parlouër and Luc Benoist
Chapter 3 High-Pressure Differential Scanning Calorimetry 51Günther W.H. Höhne and Gönül Kaletunç
Chapter 4 Calorimetry of Proteins in Dilute Solution 67G. Eric Plum
Chapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System 87Valerij 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 119Perla Relkin
Chapter 7 Analysis of Foodborne Bacteria by Differential Scanning Calorimetry 147Michael 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 169Christelle 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 201Alois 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 237Simon Gaisford, Michael A.A. O'Neill, and Anthony E. Beezer
Chapter 11 Use of Thermal Analysis to Design and Monitor Cereal Processing 265Alberto Schiraldi, Dimitrios Fessas, and Marco Signorelli
Chapter 12 Importance of Calorimetry in Understanding Food Dehydration and Stability 289Yrjö H. Roos
Chapter 13 High-Pressure Calorimetry and Transitiometry 311Stanislaw L. Randzio and Alain Le Bail
Chapter 14 Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing 341Kelley Lowe and Gönül Kaletunç
Chapter 15 Use of Calorimetry to Evaluate Safety of Processing 351Hans Fierz
Index 369