ShareSummary
Water crystallization in macromolecular model systems, containing (or not) aqueous solutions with low molecular weight is investigated. In particular reduction in freezing point, homogeneous and heterogeneous nucleation and the growth of ice crystals in frozen products are analyzed.
Details
- Original title: Freezing in polymer-water systems.
- Record ID : 1992-2754
- Languages: English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 27-43; 9 fig.; 2 tabl.; 40 ref.
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Ice; Food; Temperature; Polymer; Crystallization; Freezing; Water
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- Date : 1995
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- Date : 1981
- Languages : English
- Source: Adv. Food Res. - vol. 27
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- Source: Ital. J. Food Sci. - vol. 64 - n. 3
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