ShareFreeze-drying of fungi: influence of composition and glass transition temperature of the protectant.
Author(s) : TAN C. S., INGEN C. W. van, TALSMA H., MILTENBURG J. C. van, STEFFENSEN C. L., VLUG I. A., STALPERS J. A.
Type of article: Article
Summary
The best survival after storage at 30 deg C was obtained by using protectants containing mixtures of dextran with either trehalose or lactose, followed by maltose and raffinose, respectively.
Details
- Original title: Freeze-drying of fungi: influence of composition and glass transition temperature of the protectant.
- Record ID : 1995-3893
- Languages: English
- Source: Cryobiology - vol. 32 - n. 1
- Publication date: 1995/02
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Vitrification; Glass transition; Freeze-drying; Cryoprotectant; Mould; Survival; Freezing
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Analyse du rôle de la transition vitreuse dans ...
- Author(s) : GENIN N., RENE F.
- Date : 1995
- Languages : French
- Source: J. Food Eng. - vol. 26 - n. 4
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Glass transition of freeze-dried pineapple.
- Author(s) : TELIS V. R. N., SOBRAL P. J. A.
- Date : 1999
- Languages : English
- Source: Braz. J. Food Technol. - vol. 2 - n. 1-2
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Determination of the glass transition temperatu...
- Author(s) : RUAN R. R., LONG Z. Z., SONG A., CHEN P. L.
- Date : 1998
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 31 - n. 6
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Volumetric shrinkage (collapse) in freeze-dried...
- Author(s) : LEVI G., KAREL M.
- Date : 1995
- Languages : English
- Source: Food Res. int. - vol. 28 - n. 2
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Glass transition-related physicochemical change...
- Author(s) : ROOS Y. H.
- Date : 1995/10
- Languages : English
- Source: J. Food Technol. - vol. 49 - n. 10
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