From the reviews: "This book is a guide for experiments using thermal methods. The Editor has used his many years of experience to create a unique resource ... . This book will help beginners in the field of thermal analysis or calorimetry ... . The book is an invaluable resource for anyone interested in thermodynamics, including practising professionals applying thermal methods to biological problems; researchers and graduate students ... . In addition, this book will be a useful resource for libraries and institutes ... ." (Food Trade Review, Vol. 75, July, 2005)

• Order-disorder conformational transitions of carbohydrate polymers.- Thermal analyses and combined techniques in food physical chemistry.- Recrystallisation of starch studied with MDSC.- Calorimetric information about food and food constituents.- Using DSC for monitoring protein conformation stability and effects on fat droplets crystallinity in complex food emulsions.- Structural and functional studies of muscle proteins by using differential scanning calorimetry.- Effect of nucleotides and environmental factors on the intermediate states of ATP hydrolysis cycle in skeletal muscle fibres.- Thermal investigation on whole plants and plant tissues.- Thermobiochemical studies of animal cell systems in vitro.- Thermal investigations on social insects.- DSC examination of the musculosceletal system.- Quantitative thermal analysis of carbohydrate-water systems.- Statistical mechanical analysis of protein heat capacity accompanied with thermal transition.