Cover Image

Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils

Differential scanning calorimetry (DSC) is one of the most frequently used analytical instruments in the field of oils and fats. Today, it is already an established technique for characterizing the physical properties of many materials. The possibility of using DSC to characterize oils and fats has...

Full description

Saved in:
Bibliographic Details
Main Authors: Tan, C.P., Che Man, Y.B.
Format: Article
Language:English
Published: Elsevier Science 2002
Online Access:http://psasir.upm.edu.my/id/eprint/114387/1/114387.pdf
http://psasir.upm.edu.my/id/eprint/114387/
https://linkinghub.elsevier.com/retrieve/pii/S0924224402001656
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.114387
record_format eprints
spelling my.upm.eprints.1143872025-02-05T03:39:12Z http://psasir.upm.edu.my/id/eprint/114387/ Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils Tan, C.P. Che Man, Y.B. Differential scanning calorimetry (DSC) is one of the most frequently used analytical instruments in the field of oils and fats. Today, it is already an established technique for characterizing the physical properties of many materials. The possibility of using DSC to characterize oils and fats has been realized for over 50 years. The wide variety of different applications investigated during this period reflects the diversity and complexity of oils and fats materials, as well as the versatility of the DSC technique. The main purpose of this article is to review the latest developments in the use of DSC to evaluate the oxidative deterioration of vegetable oils. Elsevier Science 2002 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/114387/1/114387.pdf Tan, C.P. and Che Man, Y.B. (2002) Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils. Trends in Food Science and Technology, 13 (9-10). pp. 312-318. ISSN 0924-2244; eISSN: 0924-2244 https://linkinghub.elsevier.com/retrieve/pii/S0924224402001656 10.1016/S0924-2244(02)00165-6
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Differential scanning calorimetry (DSC) is one of the most frequently used analytical instruments in the field of oils and fats. Today, it is already an established technique for characterizing the physical properties of many materials. The possibility of using DSC to characterize oils and fats has been realized for over 50 years. The wide variety of different applications investigated during this period reflects the diversity and complexity of oils and fats materials, as well as the versatility of the DSC technique. The main purpose of this article is to review the latest developments in the use of DSC to evaluate the oxidative deterioration of vegetable oils.
format Article
author Tan, C.P.
Che Man, Y.B.
spellingShingle Tan, C.P.
Che Man, Y.B.
Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils
author_facet Tan, C.P.
Che Man, Y.B.
author_sort Tan, C.P.
title Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils
title_short Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils
title_full Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils
title_fullStr Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils
title_full_unstemmed Recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils
title_sort recent developments in differential scanning calorimetry for assessing oxidative deterioration of vegetable oils
publisher Elsevier Science
publishDate 2002
url http://psasir.upm.edu.my/id/eprint/114387/1/114387.pdf
http://psasir.upm.edu.my/id/eprint/114387/
https://linkinghub.elsevier.com/retrieve/pii/S0924224402001656
_version_ 1823276358188400640
score 13.23648

Similar Items