Isothermal calorimetry for biological applications in food science and technology

Food Control

Volumn 20, Issue 10, 2009, Pages 956-961

  Wadsö, Lars ^a   Gómez Galindo, Federico ^a,b  

^a LUND UNIVERSITY   (Sweden)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

Biology; Fermentation; Food science; Isothermal calorimetry; Respiration; Shelflife; Spoilage

Indexed keywords

EID: 65049084891     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.11.008     Document Type: Article

References (37)

1. Alklint C., Wadsö L., and Sjöholm I. Accelerated storage and isothermal microcalorimetry as methods of predicting carrot juice shelf-life. Journal of the Science of Food and Agriculture 85 2 (2005) 281-285
2. Alyabyev A., Gordon L., Loseva N.L., Rachimova G., Tribunskih V., Estrina R., et al. The effect of a natural inhibitor isolated from the tealeaf on the energy processes in model systems. Thermochimica Acta 422 (2004) 109-113
3. 4 n-alcohols on growth of some yeas species. Thermochimica Acta 297 (1997) 33-42
4. Barros N., Feijóo S., and Fernández S. Microcalorimetric determination of the cell specific heat rate in soils: relationship with the soil microbial population and biophysic significance. Thermochimica Acta 406 (2003) 161-170
5. Berridge N.J., Cousins C.M., and Cliffe A.J. Microcalorimetry applied to certain species of bacteria growing in sterilized separated milk. Journal of Dairy Science 41 (1974) 203-215
6. Dubrunfaut M. Note sur la chaleur at le travail méchanique produits par la fermentation vineuse. Comptes rendus hebdomadaires des Séances de l' Académie des sciences 42 (1856) 945-948
7. Gernot T.J., Goelling D., Klimant I., Schneider H., and Heinzle E. pH-Sensing 96-well microtitre plates for the characterization of acid production by dairy starter cultures. Journal of Dairy Research 70 3 (2003) 327-333
8. Gómez Galindo F., Roculli P., Wadsö L., and Sjöholm I. The potential of isothermal calorimetry in monitoring and predicting quality changes during processing and storage of minimally processes fruits and vegetables. Trends in Food Science & Technology 16 (2005) 325-331
9. Gómez Galindo F., Sjöholm I., Wadsö L., Rasmusson A.G., Widell S., and Kaack K. Principles of postharvest physiology applied to the minimal processing of biological materials. In: Noureddiene B., and Norio S. (Eds). Advances in postharvest technologies for horticultural crops (2006), Research Signpost, Trivandum, India 41-58
10. Gómez Galindo F., Toledo R., and Sjöholm I. Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating. Journal of Food Engineering 67 4 (2005)
11. Gomez F., Toledo R.T., Wadsö L., Gekas V., and Sjöholm I. Isothermal calorimetry approach to evaluate tissue damage in carrot slices upon thermal processing. Journal of Food Engineering 65 (2004) 165-173
12. Gram L., and Sögaard H. Microcalorimetry as a rapid method for estimation of bacterial levels in ground meat. Journal of Food Protection 48 April (1985) 341-345
13. Gustafsson L. Microbiological calorimetry. Thermochimica Acta 193 (1991) 145-171
14. Hansen L.D. Calorimetric measurements of the kinetics of slow reactions. Industrial & Engineering Chemistry Research 39 (2000) 3541-3549
15. Hansen L.D., Hopkin M.S., and Criddle R.S. Plant calorimetry: a window to plant physiology and ecology. Thermochimica Acta 300 (1997) 183-197
16. Hansen L.D., Hopkin M.S., Taylor D.K., Anekonda T.S., Rank D.R., Breidenbach R.W., et al. Plant calorimetry. Part 2. Modeling the differences between apples and oranges. Thermochimica Acta 250 (1995) 215-232
17. 2, to quantify metabolic paths and energetics of growing cells. Thermochimica Acta 422 (2004) 55-61
18. Hofelich T.C., and LaBarge M.S. On the use and misuse of detected onset temperature of calorimetric experiments for reactive chemicals. Journal of Loss Prevention in the Process Industries 15 (2002) 163-168
19. Iversen E., Wilhelmsen E., and Criddle R.S. Calorimetric examination of cut fresh pineapple metabolism. Journal of Food Science 54 5 (1989) 1246-1249
20. Johansson P., and Wadsö I. An isothermal microcalorimetric titration/perfusion vessel equipped with electrodes and spectrophotometer. Thermochimica Acta 342 (1999) 19-29
21. Kawabata T., Yamano H., and Takahashi K. An attempt to characterize calorimetrically the inhibitory effect of foreign substances on microbial degradation of glucose in soil. Agricultural and Biological Chemistry 47 6 (1983) 1281-1288
22. Kemp R.B. 'Gie me ae spark o' nature's fire. An insight into cell physiology from calorimetry. Journal of Thermal Analysis and Calorimetry 60 (2000) 831-843
23. Lampi R.A., Mikelson D.A., Rowley D.B., Previte J.J., and Wells R.E. Radiometry and microcalorimetry - techniques for the rapid detection of foodborne microorganisms. Food Technology October (1974) 52-58
24. Lamprecht I. Calorimetry and thermodynamics of living systems. Thermochimica Acta 405 (2003) 1-13
25. Langworthy, C. F., & Milner, R. D. (1912). Some results obtained in studying ripening bananas with the respiration calorimeter. USDA Yearbook, pp. 293-308.
26. Nunomura K., Ki-Sook K., and Fujita T. Calorimetric studies of microbial activities in relation to water content of food. Journal of General and Applied Microbiology 32 (1986) 361-365
27. Okuda S., Takahashi K., Fukada H., Nitta Y., Nakao H., and Kirihata M. Calorimetric study of the inhibitory effect of some boron derivatives on the growth activity of yeast (in Japanese). Journal of Antibacterial and Antifungal Agents 24 10 (1996) 649-655
28. Peredes Escobar M., Gómez Galindo F., Wadso L., Ruales Nájera J., and Sjöholm I. Effect of long-term storage and blanching pre-treatments on the osmotic dehydration kinetics of carrots (Daucus carota L. cv. Nerac). Journal of Food Engineering 81 2 (2007) 313-317
29. Reyes L.F., Villareal J.E., and Cisneros-Zevallos L. The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue. Food Chemistry 101 (2007) 1254-1262
30. Riva M., Fessas D., and Schiraldi A. Isothermal calorimetry approach to evaluate shelf life of foods. Thermochimica Acta 370 (2001) 73-81
31. Rocculi, P., Romani, S., Dalla Rosa, M., Gómez Galindo, F., Sjöholm, I., & Wadsö, L. (2005). Use of isothermal calorimetry to monitor and predict quality and shelf-life of minimally processed fruits and vegetables (in Italian).
32. Rocculi P., Gomez-Galindo F., Mendoza F., Wadsö L., Romani S., Rosa M.D., et al. Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes. Postharvest Biology and Technology 43 1 (2007) 151-157
33. Sebok A., Bontovics P., and Bleszkan M. A kinetic approach of texture changes of vegetables during blanching. Acta Alimentaria 28 3 (1999) 279-290
34. Smith B.N., Hansen L.D., Breidenbach R.W., Criddle R.S., Rank D.R., Fontana A.J., et al. Metabolic heat rate and respiratory substrate changes in aging potato slices. Thermochimica Acta 349 (2000) 121-124
35. Wadsö L. Applications of an eight-channel isothermal conduction calorimeter for cement hydration studies. Cement International 5 (2005) 94-101
36. Wadsö L., Gomez F., Sjöholm I., and Rocculi P. Effect of tissue wounding on the results from calorimetric measurements of vegetable respiration. Thermochimica Acta 422 (2004) 89-93
37. Wadsö I., and Wadsö L. Systematic errors in isothermal micro- and nano-calorimetry. Journal of Thermal Analysis and Calorimetry 82 3 (2005) 553-558