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Thermal analysis is one of the most powerful techniques in the field of food characterization.
Experimental data associated with the thermal behavior of products and ingredients during their preparation or use allows the following phenomena to be characterized:
Proteins:
- Conformation changes, environmental factors
- Thermal denaturation of proteins
- Stability and food enzyme preparation
- Freezing-induced denaturation
Polymers:
- Characterization of polysaccharides
- Starch gelatinisation, interaction with other food components, phase transformation, gelation
Fats: Crystallization, melting
Oils: Stability, decomposition
Frozen foods:
- Thermal stability, glass transition, lyophilisation
Food microorganism:
- Heat killing food microorganism
- Microbial growth
- Microbial metabolism
Some References
AgroParis Tech - France
ENITIAA Nantes - France |
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