ShareChemical reaction kinetics in relation to glass transition temperatures in frozen food polymer solutions.
Author(s) : KERR W. L., LIM M. H., REID D. S., CHEN H.
Type of article: Article
Summary
Evaluation of the kinetic hydrolysis of disodium nitrophenylphosphate by phosphatase in frozen sugar and maltodextrine solutions. Development of a mathematical model for predicting storage stability in quick-frozen food.
Details
- Original title: Chemical reaction kinetics in relation to glass transition temperatures in frozen food polymer solutions.
- Record ID : 1994-2297
- Languages: English
- Source: J. Sci. Food Agric. - vol. 61 - n. 1
- Publication date: 1993
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Indexing
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Mechanical properties of frozen model solutions.
- Author(s) : BLOND G.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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Chemical reaction kinetics in relation to glass...
- Author(s) : KERR W. L., LIM M. H., REID D. S., CHEN H.
- Date : 1993
- Languages : English
- Source: J. Sci. Food Agric. - vol. 61 - n. 1
View record
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Studies on the magnitude of the glass transitio...
- Author(s) : SCHENZ T. W., COURTNEY K., ISRAEL B.
- Date : 1993/03
- Languages : English
- Source: Cryo-Letters - vol. 14 - n. 2
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Liquid fragility and the glass transition in wa...
- Author(s) : ANGELL C. A., BRESSEL R. D., GREEN J. L., KANNO H., OGUNI M., SARE E. J.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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Estimation of the viscosities of frozen sucrose...
- Author(s) : MALTINI E.
- Date : 1993
- Languages : English
- Source: Ital. J. Food Sci. - vol. 5 - n. 4
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