Gönül Kaletunç, Ph.D., is Associate Professor in the Department of Food, Agricultural, and Biological Engineering at The Ohio State University, Columbus, OH. She is the author or coauthor of numerous professional publications. Her research focuses on application of calorimetry to food and biological materials. She is a member of the American Association of Cereal Chemists and the Institute of Food Technologists. Dr. Kaletunç has served as an associate editor of Cereal Chemistry and currently serves as an editorial board member of Food Engineering Reviews. She received her BS and MS degrees in chemical engineering from the Middle East Technical University, Ankara, Turkey, and a PhD degree in food engineering from the University of Massachusetts, Amherst.

• Preface xiiiContributor List xviiPart 1 Analysis of Food and Biological Materials by Calorimetry 3Chapter 1 Calorimetric Methods as Applied to Food: An Overview 5Gönül KaletunçChapter 2 Methods and Applications of Microcalorimetry in Food 15Pierre Le Parlouër and Luc BenoistChapter 3 High-Pressure Differential Scanning Calorimetry 51Günther W.H. Höhne and Gönül KaletunçChapter 4 Calorimetry of Proteins in Dilute Solution 67G. Eric PlumChapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System 87Valerij Y. Grinberg, Tatiana V. Burova, and Vladimir B. TolstoguzovChapter 6 Heat-Induced Phase Transformations of Protein Solutions and Fat Droplets in Oil-in-Water Emulsions: A Thermodynamic and Kinetic Study 119Perla RelkinChapter 7 Analysis of Foodborne Bacteria by Differential Scanning Calorimetry 147Michael H. Tunick, John S. Novak, Darrell O. Bayles, Jaesung Lee, and Gönül KaletunçChapter 8 Coupling of Differential Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols 169Christelle Lopez, Daniel J.E. Kalnin, and Michel R. OllivonPart 2 Calorimetry as a Tool for Process Design 199Chapter 9 Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design 201Alois Raemy, Corinne Appolonia Nouzille, Pierre Lambelet, and Alejandro MarabiChapter 10 Shelf Life Prediction of Complex Food Systems by Quantitative Interpretation of Isothermal Calorimetric Data 237Simon Gaisford, Michael A.A. O’Neill, and Anthony E. BeezerChapter 11 Use of Thermal Analysis to Design and Monitor Cereal Processing 265Alberto Schiraldi, Dimitrios Fessas, and Marco SignorelliChapter 12 Importance of Calorimetry in Understanding Food Dehydration and Stability 289Yrjö H. RoosChapter 13 High-Pressure Calorimetry and Transitiometry 311Stanislaw L. Randzio and Alain Le BailChapter 14 Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing 341Kelley Lowe and Gönül KaletunçChapter 15 Use of Calorimetry to Evaluate Safety of Processing 351Hans FierzIndex 369

Gönül Kaletunç, Ph.D., is Associate Professor in the Department of Food, Agricultural, and Biological Engineering at The Ohio State University, Columbus, OH. She is the author or coauthor of numerous professional publications. Her research focuses on application of calorimetry to food and biological materials. She is a member of the American Association of Cereal Chemists and the Institute of Food Technologists. Dr. Kaletunç has served as an associate editor of Cereal Chemistry and currently serves as an editorial board member of Food Engineering Reviews. She received her BS and MS degrees in chemical engineering from the Middle East Technical University, Ankara, Turkey, and a PhD degree in food engineering from the University of Massachusetts, Amherst.

• Preface xiiiContributor List xviiPart 1 Analysis of Food and Biological Materials by Calorimetry 3Chapter 1 Calorimetric Methods as Applied to Food: An Overview 5Gönül KaletunçChapter 2 Methods and Applications of Microcalorimetry in Food 15Pierre Le Parlouër and Luc BenoistChapter 3 High-Pressure Differential Scanning Calorimetry 51Günther W.H. Höhne and Gönül KaletunçChapter 4 Calorimetry of Proteins in Dilute Solution 67G. Eric PlumChapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System 87Valerij Y. Grinberg, Tatiana V. Burova, and Vladimir B. TolstoguzovChapter 6 Heat-Induced Phase Transformations of Protein Solutions and Fat Droplets in Oil-in-Water Emulsions: A Thermodynamic and Kinetic Study 119Perla RelkinChapter 7 Analysis of Foodborne Bacteria by Differential Scanning Calorimetry 147Michael H. Tunick, John S. Novak, Darrell O. Bayles, Jaesung Lee, and Gönül KaletunçChapter 8 Coupling of Differential Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols 169Christelle Lopez, Daniel J.E. Kalnin, and Michel R. OllivonPart 2 Calorimetry as a Tool for Process Design 199Chapter 9 Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design 201Alois Raemy, Corinne Appolonia Nouzille, Pierre Lambelet, and Alejandro MarabiChapter 10 Shelf Life Prediction of Complex Food Systems by Quantitative Interpretation of Isothermal Calorimetric Data 237Simon Gaisford, Michael A.A. O’Neill, and Anthony E. BeezerChapter 11 Use of Thermal Analysis to Design and Monitor Cereal Processing 265Alberto Schiraldi, Dimitrios Fessas, and Marco SignorelliChapter 12 Importance of Calorimetry in Understanding Food Dehydration and Stability 289Yrjö H. RoosChapter 13 High-Pressure Calorimetry and Transitiometry 311Stanislaw L. Randzio and Alain Le BailChapter 14 Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing 341Kelley Lowe and Gönül KaletunçChapter 15 Use of Calorimetry to Evaluate Safety of Processing 351Hans FierzIndex 369

Gönül Kaletunç, Ph.D., is Associate Professor in the Department of Food, Agricultural, and Biological Engineering at The Ohio State University, Columbus, OH. She is the author or coauthor of numerous professional publications. Her research focuses on application of calorimetry to food and biological materials. She is a member of the American Association of Cereal Chemists and the Institute of Food Technologists. Dr. Kaletunç has served as an associate editor of Cereal Chemistry and currently serves as an editorial board member of Food Engineering Reviews. She received her BS and MS degrees in chemical engineering from the Middle East Technical University, Ankara, Turkey, and a PhD degree in food engineering from the University of Massachusetts, Amherst.

• Preface xiiiContributor List xviiPart 1 Analysis of Food and Biological Materials by Calorimetry 3Chapter 1 Calorimetric Methods as Applied to Food: An Overview 5Gönül KaletunçChapter 2 Methods and Applications of Microcalorimetry in Food 15Pierre Le Parlouër and Luc BenoistChapter 3 High-Pressure Differential Scanning Calorimetry 51Günther W.H. Höhne and Gönül KaletunçChapter 4 Calorimetry of Proteins in Dilute Solution 67G. Eric PlumChapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System 87Valerij Y. Grinberg, Tatiana V. Burova, and Vladimir B. TolstoguzovChapter 6 Heat-Induced Phase Transformations of Protein Solutions and Fat Droplets in Oil-in-Water Emulsions: A Thermodynamic and Kinetic Study 119Perla RelkinChapter 7 Analysis of Foodborne Bacteria by Differential Scanning Calorimetry 147Michael H. Tunick, John S. Novak, Darrell O. Bayles, Jaesung Lee, and Gönül KaletunçChapter 8 Coupling of Differential Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols 169Christelle Lopez, Daniel J.E. Kalnin, and Michel R. OllivonPart 2 Calorimetry as a Tool for Process Design 199Chapter 9 Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design 201Alois Raemy, Corinne Appolonia Nouzille, Pierre Lambelet, and Alejandro MarabiChapter 10 Shelf Life Prediction of Complex Food Systems by Quantitative Interpretation of Isothermal Calorimetric Data 237Simon Gaisford, Michael A.A. O’Neill, and Anthony E. BeezerChapter 11 Use of Thermal Analysis to Design and Monitor Cereal Processing 265Alberto Schiraldi, Dimitrios Fessas, and Marco SignorelliChapter 12 Importance of Calorimetry in Understanding Food Dehydration and Stability 289Yrjö H. RoosChapter 13 High-Pressure Calorimetry and Transitiometry 311Stanislaw L. Randzio and Alain Le BailChapter 14 Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing 341Kelley Lowe and Gönül KaletunçChapter 15 Use of Calorimetry to Evaluate Safety of Processing 351Hans FierzIndex 369