DSC-thermoanalytical studies of foods and microorganisms
2002
Farkas, J.
The paper is devoted to the memory of late Academician Karoly Vas, founder of an interdisciplinary food research school. It describes some of the DSC-thermoanalytical studies performed by his disciplines subsequent to the death of the founder during the recent 12 years. The DSC examinations covered among others the study of protein denaturation processes of muscle foods and egg white as influenced by different physical and chemical impacts as well as the determination of temperature characteristics of gelatinization of various starches and characterization of melting and crystallization of some lipids.
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