 |
Thermal Analysis of Food |
Discover the ultimate guide to understanding the properties and behavior of food and food ingredients. The Thermal Analysis of Food Handbook is your essential resource for innovative thermal analysis techniques and applications to ensure product consistency and quality.
Thermal analysis plays a critical role in detecting physical and chemical changes in foods. This valuable handbook from METTLER TOLEDO’s Markus Schubnell, offers an extensive overview of thermal analysis applications important for the food industry, covering DSC, TGA, TMA, and DMA. It also describes combined techniques offered by METTLER TOLEDO, such as TGA coupled with humidity generation or evolved gas analysis.
What You Will Find in the Handbook
The book discusses thermal effects in the fundamental food groups—proteins, carbohydrates, and lipids—as well as how foods interact with water. Central to the handbook are 40 detailed application examples that demonstrate how thermal analysis can be employed to investigate and characterize a broad spectrum of foods.
Purchase a copy
Who is This Handbook For?
Designed to serve both novices and seasoned experts, including researchers, scientists, and laboratory technicians, this handbook is a valuable resource for those involved in research, quality control, and central testing laboratories. It aims to deepen understanding and stimulate innovative ideas in this complex yet fascinating field.
Chapters:
- Introduction to Thermal Analysis
- Constituents of Foods
- Morphology and Fundamental Transitions in Materials
- Water and Food
- Thermal Analysis Techniques for the Characterization of Foods
- Recommended Books on Thermal Analysis and Thermal Analysis of Food
- Applications
