Isothermal Calorimetry for Biological Applications in Food Science and Technology
(2009) In Food Control 20(10). p.956-961- Abstract
- All physical, chemical and biological processes produce heat and isothermal calorimetry is a general measurement technique to study all kinds of processes by the heat they produce. This paper gives several examples of studies of biological processes in the food area using isothermal calorimetry. It is for example shown how different unit operations influence respiration of vegetable tissue, how the kinetics of a fermentation process can be studied, and how spoilage processes can be followed for shelf-life determinations.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1266398
- author
- Wadsö, Lars LU and Gomez, Federico LU
- organization
- publishing date
- 2009
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Isothermal calorimetry, Biology, Food science, Respiration, Fermentation, Spoilage, Shelflife
- in
- Food Control
- volume
- 20
- issue
- 10
- pages
- 956 - 961
- publisher
- Elsevier
- external identifiers
-
- wos:000266354200016
- scopus:65049084891
- ISSN
- 0956-7135
- DOI
- 10.1016/j.foodcont.2008.11.008
- language
- English
- LU publication?
- yes
- id
- fc986ad5-1699-499c-8ff3-e7473803697c (old id 1266398)
- date added to LUP
- 2016-04-01 11:45:31
- date last changed
- 2023-09-01 06:08:25
@article{fc986ad5-1699-499c-8ff3-e7473803697c, abstract = {{All physical, chemical and biological processes produce heat and isothermal calorimetry is a general measurement technique to study all kinds of processes by the heat they produce. This paper gives several examples of studies of biological processes in the food area using isothermal calorimetry. It is for example shown how different unit operations influence respiration of vegetable tissue, how the kinetics of a fermentation process can be studied, and how spoilage processes can be followed for shelf-life determinations.}}, author = {{Wadsö, Lars and Gomez, Federico}}, issn = {{0956-7135}}, keywords = {{Isothermal calorimetry; Biology; Food science; Respiration; Fermentation; Spoilage; Shelflife}}, language = {{eng}}, number = {{10}}, pages = {{956--961}}, publisher = {{Elsevier}}, series = {{Food Control}}, title = {{Isothermal Calorimetry for Biological Applications in Food Science and Technology}}, url = {{https://lup.lub.lu.se/search/files/2628652/1266400.pdf}}, doi = {{10.1016/j.foodcont.2008.11.008}}, volume = {{20}}, year = {{2009}}, }