Application of DSC-XRD Coupled Techniques for the Evaluation of Phase Transition in Oils and Fats and Related Polymorphic Forms (Contributo in volume (capitolo o saggio))

Type
Label
  • Application of DSC-XRD Coupled Techniques for the Evaluation of Phase Transition in Oils and Fats and Related Polymorphic Forms (Contributo in volume (capitolo o saggio)) (literal)
Anno
  • 2014-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1201/b17739-9 (literal)
Alternative label
  • Sonia Calligaris, Luisa Barba, Gianmichele Arrighetti, Maria Cristina Nicoli (2014)
    Application of DSC-XRD Coupled Techniques for the Evaluation of Phase Transition in Oils and Fats and Related Polymorphic Forms
    CRC Press - Taylor & Francis Group, London (Regno Unito) in Differential Scanning Calorimetry: Applications in Fat and Oil Technology, 2014
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Sonia Calligaris, Luisa Barba, Gianmichele Arrighetti, Maria Cristina Nicoli (literal)
Pagina inizio
  • 141 (literal)
Pagina fine
  • 162 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url
  • http://www.crcnetbase.com/doi/abs/10.1201/b17739-9 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#titoloVolume
  • Differential Scanning Calorimetry: Applications in Fat and Oil Technology (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
  • 22 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Dipartimento di Scienze degli Alimenti, Università di Udine, Via Sondrio 2/A, 33100 Udine, Italy Istituto di Cristallografia, Consiglio Nazionale delle Ricerche, 34100 Trieste, Italy (literal)
Titolo
  • Application of DSC-XRD Coupled Techniques for the Evaluation of Phase Transition in Oils and Fats and Related Polymorphic Forms (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#isbn
  • 978-1-4665-9152-3 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#curatoriVolume
  • Chiavaro, Emma (literal)
Abstract
  • Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid technology. The book is divided into three major sections. The first section covers the applications of DSC to study cooling and heating profiles of the main source of oils and fats. The second is more theoretical, discussing the application of DSC coupled to related thermal techniques and other physical measurements. And the third covers specific applications of DSC in the field of quality evaluation of palm, palm kernel, and coconut oils and their fractions as well as of some other important aspects of lipid technology such as shortening and margarine functionality, chocolate technology, and food emulsion stability. This book is a helpful resource for academicians, food scientists, food engineers and technologists, food industry operators, government researchers, and regulatory agencies. (literal)
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