ShareCorrelation between glass transition temperature and starch retrogradation in the presence of sugars and maltodextrins.
Author(s) : WANG Y. J., JANE J.
Type of article: Article
Summary
At the concentrations studied (6 and 9%), starches containing molecules of low molecular weight show a lower glass transition temperature than starches containing molecules of high molecular weight. The retrogradation during storage at 2 and -20 deg C is higher for samples containing fructose.
Details
- Original title: Correlation between glass transition temperature and starch retrogradation in the presence of sugars and maltodextrins.
- Record ID : 1995-3634
- Languages: English
- Source: Cereal Chem. - vol. 71 - n. 6
- Publication date: 1994
Links
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Indexing
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Themes:
Food engineering;
Seeds and plants - Keywords: Vitrification; Starch; Glass transition; Food; Correlation; Deterioration; Freezing
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Les transitions de phase d'amidon de riz et de ...
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- Date : 1994
- Languages : French
- Source: Cereal Chem. - vol. 71 - n. 2
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Glass transition and its role in cereals.
- Author(s) : HOSENEY R. C.
- Date : 1994
- Languages : English
- Source: In: Princ. cereal Sci. Technol., Am. Assoc. cereal Chem. Inc. - ed. 2; 307-319; 3 ref.
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- Date : 1993
- Languages : English
- Source: J. Sci. Food Agric. - vol. 61 - n. 1
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The glass transition in the freezing process.
- Author(s) : REID D. S., KERR W., HSU 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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