Application of differential scanning calorimetry to estimate quality and nutritional properties of food products-Reference-Cited by-同舟云学术

Application of differential scanning calorimetry to estimate quality and nutritional properties of food products

Published:2016-05-31 Issue: Volume: Page:1-24
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Parniakov Oleksii¹,Bals Olivier¹,Barba Francisco J.²,Mykhailyk Viacheslav³,Lebovka Nikolai¹⁴,Vorobiev Eugene¹

Affiliation:

1. Laboratoire de Transformations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu, BP 20529, 60205 Compiègne Cedex, France

2. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark

3. Institute of Engineering Thermal Physics, National Academy of Sciences of Ukraine, 2a, str. Zheljabova, Kyiv, Ukraine

4. Institute of Biocolloidal Chemistry, named after F.D. Ovcharenko, NAS of Ukraine, 42, Blvr. Vernadskogo, Kyiv, Ukraine

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2016.1180502

Reference209 articles.

1. Effect of high pressure treatment on ovotransferrin

2. Characteristics of Prunus serotina seed oil

3. Analysis of swelling process of protein by positron annihilation lifetime spectroscopy and differential scanning calorimetry

4. Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods

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