Kaletunç Calorimetry in Food Processing

Analysis and Design of Food Systems
1. Auflage 2009
ISBN: 978-0-8138-0594-8
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 414 Seiten, E-Book

Reihe: Institute of Food Technologists Series

Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.

Autoren/Hrsg.

Kaletunç, Gönül

Inhaltsverzeichnis

Preface
Contributor List
Part 1 Analysis of Food and Biological Materials byCalorimetry
Chapter 1 Calorimetric Methods as Applied to Food:An Overview (Gönül Kaletunç).
Chapter 2 Methods and Applications of Microcalorimetry inFood (Pierre Le Parlouër and Luc Benoist).
Chapter 3 High-Pressure Differential Scanning Calorimetry(Günther W.H. Höhne and GönülKaletunç).
Chapter 4 Calorimetry of Proteins in Dilute Solution(G. Eric Plum).
Chapter 5 Thermal Analysis of Denaturation andAggregation of Proteins and Protein Interactions in a Real FoodSystem (Valerij Y. Grinberg, Tatiana V. Burova, and Vladimir B.Tolstoguzov).
Chapter 6 Heat-Induced Phase Transformations of ProteinSolutions and Fat Droplets in Oil-in-Water Emulsions: AThermodynamic and Kinetic Study (Perla Relkin).
Chapter 7 Analysis of Foodborne Bacteria by DifferentialScanning Calorimetry (Michael H. Tunick, John S. Novak, DarrellO. Bayles, Jaesung Lee, and Gönül Kaletunç).
Chapter 8 Coupling of Differential Scanning Calorimetryand X-Ray Diffraction to Study the Crystallization Properties andPolymorphism of Triacyglycerols (Christelle Lopez, Daniel J.E.Kalnin, and Michel R. Ollivon).
Part 2 Calorimetry as a Tool for Process Design
Chapter 9 Overview of Calorimetry as a Tool forEfficient and Safe Food-Processing Design (Alois Raemy,Corinne Appolonia Nouzille, Pierre Lambelet, and AlejandroMarabi).
Chapter 10 Shelf Life Prediction of Complex Food Systemsby Quantitative Interpretation of Isothermal CalorimetricData (Simon Gaisford, Michael A.A. O'Neill, andAnthony E. Beezer).
Chapter 11 Use of Thermal Analysis to Design and MonitorCereal Processing (Alberto Schiraldi, Dimitrios Fessas, andMarco Signorelli).
Chapter 12 Importance of Calorimetry in UnderstandingFood Dehydration and Stability (Yrjö H. Roos).
Chapter 13 High-Pressure Calorimetry and Transitiometry(Stanislaw L. Randzio and Alain Le Bail).
Chapter 14 Calorimetric Analysis of Starch Gelatinizationby High-Pressure Processing (Kelley Lowe and GönülKaletunç).
Chapter 15 Use of Calorimetry to Evaluate Safety ofProcessing (Hans Fierz).
Index.

Über Autor(innen)

Gönül Kaletunç, Ph.D., is Associate Professor in the Department of Food, Agricultural, and Biological Engineering at The Ohio State University, Columbus, OH. She is the author or coauthor of numerous professional publications. Her research focuses on application of calorimetry to food and biological materials. She is a member of the American Association of Cereal Chemists and the Institute of Food Technologists. Dr. Kaletunç has served as an associate editor of Cereal Chemistry and currently serves as an editorial board member of Food Engineering Reviews. She received her BS and MS degrees in chemical engineering from the Middle East Technical University, Ankara, Turkey, and a PhD degree in food engineering from the University of Massachusetts, Amherst.