Thermodynamic Techniques in Food Chemistry – A Review
Abstract
Full Text:
PDFReferences
Lewis MJ (1990) Physical properties of foods and food processing systems. Woodhead Publishing Ltd., Abington Hall, Abington, Cambridge CB1 6AH, England.
Wilkinson C, Dijksterhuis GB, Minekus M (2000) From food structure to texture. Trends Food Sci Tech 11: 442-450.
Biliaderis CG (1983) Differential scanning calorimetry in food research-A review. Food Chem 10: 239-265.
Roos YH (2003) Thermal analysis, state transitions and food quality. J Therm Anal Calorim 71: 197-203.
Ghai R, Falconer RJ, Collins BM (2012) Applications of isothermal titration calorimetry in pure and applied research--survey of the literature from 2010. J MolRecognit 25: 32-52.
Sturtevant JM (1987) Biochemical Applications of Differential Scanning Calorimetry. Annu Rev Phy Chem 38: 463-488.
Freire E (1995) Differential scanning calorimetry. Methods Mol Biol 40: 191-218.
Jelesarov I, Bosshard HR (1999) Isothermal titration calorimetry and differential scanning calorimetry as complementary tools to investigate the energetics of biomolecular recognition. J MolRecognit 12: 3-18.
Haines PJ (1995) Thermal Methods of Analysis, Principles, Applications and Problems. Blackie Academic & Professional, Glasgow, USA.
Gabbott P (2008) Principles and applications of thermal analysis. John Wiley & Sons Ltd., The Atrium, Southern Gate, Chichester, West Sussex, PO 19 8SQ, England.
Refbacks
- There are currently no refbacks.