Advanced Thermal Analysis and Techniques in High-Fat Food Products
Deadline for manuscript submissions: closed (20 February 2024) | Viewed by 7835
Interests: food thermal analysis; differential scanning calorimetry; thermogravimetry analysis; pressure differential scanning calorimetry; edible fats; chocolate; food powders
Special Issues, Collections and Topics in MDPI journals
The quality of fat in food products determines its suitability for consumption. Fat is a food component that goes rancid relatively quickly, mainly to its sensitivity to high temperature, high humidity and light radiation. High-fat food products include a wide range of varied products, such as chocolate or canned meat. A very important aspect in food analysis is the study of fats in products using thermal techniques. Using these techniques, it is possible to research not only the fat itself but also the products that contain it. Thermal techniques are dynamically developing research methods, including DSC, PDSC, DTMA, TGA and many others. A Special Issue of Advanced Thermal Analysis and Techniques in High-Fat Food Products is dedicated to these techniques. Suggested research problems include but are not limited to the following topics:
- Thermophysical and thermochemical parameters of edible fats and oils (Cp; DH; tz);
- Indication of time of lipids oxidation by PDSC method (isothermal conditions);
- Evaluation of antioxidants added to lipids;
- Identification and indication of lipids adulteration;
- Polymorphism and modification of lipids;
- Ignition temperature of heated lipids (PDSC method);
- Thermogravimetric analysis of high-fat food products;
- Heat capacity.
Prof. Dr. Ewa Ostrowska-Ligȩza
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