This book discusses differential scanning calorimetry (DSC), one of the main analytical techniques for evaluating crystallization and melting behavior of fats, quantifying oxidation stability of oils, and evaluating lipid adulteration. The authors also describe thermal techniques, such as derivative thermogravimetry (DTG) and differential thermal analysis (DTA) as well as XRD and NMR techniques, frequently coupled with DSC. The book is divided into three parts, covering the main applications of DSC, a more theoretical discussion, and specific applications of palm, palm kernel and coconut oils, and their fractions.
Edited by
Emma Chiavaro is an associate professor in food science and technology at the Department of Food Science in the University of Parma, Italy. She obtained a specialization degree in food chemistry and technology from the University of Parma and a PhD in food of animal origin inspection from the University of Naples Federico II in Italy. Her research areas include differential scanning calorimetry for the evaluation of thermal properties of food, the technology of oils and fats, and the processing aspects of food composition, formulation, shelf life, and stability. Dr. Chiavaro is part of the editorial board or a reviewer for more than 30 scientific journals. She is also the author of 70 publications in international peer-reviewed journals.
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