Table of Contents

Recent and New Perspectives from DSC Application on Vegetable Oils and Fats. Application of DSC in Oil and Fats Technology: Coupling with Other Thermal and Physical Approaches. DSC in Food Technology: Palm Products, Lipid Modification, Emulsion Stability.

About the Author

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Emma Chiavaro is an associate professor in food science and technology at the Department of Food Science in the University of Parma, Italy. She obtained a specialization degree in food chemistry and technology from the University of Parma and a PhD in food of animal origin inspection from the University of Naples Federico II in Italy. Her research areas include differential scanning calorimetry for the evaluation of thermal properties of food, the technology of oils and fats, and the processing aspects of food composition, formulation, shelf life, and stability. Dr. Chiavaro is part of the editorial board or a reviewer for more than 30 scientific journals. She is also the author of 70 publications in international peer-reviewed journals.