title: Application of differential scanning calorimetry to estimate quality and nutritional properties of food products.
abstract: Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.
authors.affiliation: a 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.
authors.forename: Oleksii
authors.initials: O
authors.lastname: Parniakov
authors.affiliation: a 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.
authors.forename: Olivier
authors.initials: O
authors.lastname: Bals
authors.affiliation: b Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C , Denmark.
authors.forename: Francisco J
authors.initials: FJ
authors.lastname: Barba
authors.affiliation: c Institute of Engineering Thermal Physics, National Academy of Sciences of Ukraine , 2a, str. Zheljabova, Kyiv , Ukraine.
authors.forename: Viacheslav
authors.initials: V
authors.lastname: Mykhailyk
authors.affiliation: a 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.|d Institute of Biocolloidal Chemistry, named after F.D. Ovcharenko, NAS of Ukraine , 42, Blvr. Vernadskogo, Kyiv , Ukraine.
authors.forename: Nikolai
authors.initials: N
authors.lastname: Lebovka
authors.affiliation: a 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.
authors.forename: Eugene
authors.initials: E
authors.lastname: Vorobiev
mesh_terms: D002152:Calorimetry, Differential Scanning; D005502:Food / Q000592:standards*; D005504:Food Analysis / Q000379:methods*; D006801:Humans; D009753:Nutritive Value; D013816:Thermodynamics; D014867:Water / Q000737:chemistry
chemical_list: D014867:Water
keywords: Differential scanning calorimetry; emerging processing; nutritional modifications; quality modifications; thermophysical properties