![Sample our Environment & Agriculture journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5934/TOC-Subject-Sample-2021-Environment-Agriculture.jpg"})
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.
Funding
The authors appreciate the support from the COST Action TD1104307 (EP4Bio2Med-European network for development of electroporation-based technologies and treatments). F. J. Barba was supported by the Union by a postdoctoral Marie Curie Intra-European Fellowship (Marie Curie IEF) within the 7th European Community Framework Programme (http://cordis.europa.eu/fp7/mariecurieactions/ief_en.html) (project number 626524 – HPBIOACTIVE – Mechanistic modeling of the formation of bioactive compounds in high-pressure processed seedlings of Brussels sprouts for effective solution to preserve healthy compounds in vegetables).