Abstract:The use of differential scanning calorimetry (DSC) in the food authentication and process-chain traceability has raised significant amelioration in terms of structure and stability of some structured foods. In this review article DSC is used to raise other quantitative energy parameters related to structural reconformation and variation in the intra-molecular dimension of studied materials. These properties are explained by the respective energy models involving (1) quantum energy, (2) quantum mass, and(3) qua… Show more
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