Advances in differential scanning calorimetry for food authenticity testing
Differential scanning calorimetry (DSC) is a thermoanalytical technique that is commonly used for studying thermal effects. In food science, it is used to study physical behavior during storage and processing of fat and oils, carbohydrates, water or alcohol, proteins, and food packaging. Furthermore...
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| Main Authors: | , |
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| Format: | Book Chapter |
| Language: | English |
| Published: |
Woodhead Publishing
2016
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| Online Access: | http://irep.iium.edu.my/55416/1/55416_Advances%20in%20differential%20scanning%20calorimetry%20for%20food.pdf http://irep.iium.edu.my/55416/ https://www.elsevier.com/books/advances-in-food-authenticity-testing/downey/978-0-08-100220-9 |
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