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Advances in differential scanning calorimetry for food authenticity testing

Tukiran, Nur Azira and Ismail, Amin (2016) Advances in differential scanning calorimetry for food authenticity testing. In: Advances in Food Authenticity Testing. Woodhead Publishing, United Kingdom, pp. 311-335. ISBN 978-0-08-100220-9

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Differential scanning calorimetry (DSC) is a thermoanalytical technique that is commonly used for studying thermal effects. In food science, it is used to study physical behavior during storage and processing of fat and oils, carbohydrates, water or alcohol, proteins, and food packaging. Furthermore, it is well known as a simple, rapid, and environmentally friendly technique. It was reported that DSC has been successful in authenticating several food products such as fats and oils. This chapter therefore briefly reviews DSC applications in foods, with an emphasis on authenticity issues. The principles of this technique together with examples of current uses, limitations, and prospects are discussed. Continuing development should focus on the potential of this technique in combination with chemometric analysis.

Item Type: Book Chapter
Additional Information: 7613/55416
Uncontrolled Keywords: Authenticity, chemometric, DSC, fats, food, oils, thermal effect
Subjects: T Technology > TP Chemical technology
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): International Institute for Halal Research and Training (INHART)
Depositing User: Nur Azira Tukiran
Date Deposited: 07 Feb 2017 16:57
Last Modified: 07 Feb 2017 16:59
URI: http://irep.iium.edu.my/id/eprint/55416

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