ShareGlass transition and food technology: a critical appraisal.
Author(s) : LE MESTE M., CHAMPION D., ROUDAUT G., et al.
Type of article: Article
Summary
This in-depth review article covers many aspects of glass transition in food technology, including: molecular mobility above and below glass-liquid transition, glass-transition temperatures, plasticization, mobility of water and solutes, encapsulation, edible films and coatings, oxidation kinetics, texture of foods, drying and extrusion, crystallization, and chemical and microbial stability.
Details
- Original title: Glass transition and food technology: a critical appraisal.
- Record ID : 2003-2352
- Languages: English
- Subject: General information
- Source: Ital. J. Food Sci. - vol. 67 - n. 7
- Publication date: 2002/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Freezing of foodstuffs;
Packaging - Keywords: Vitrification; Glass transition; Generality; Food; Treatment; Texture; Packaging; Freezing
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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.
View record
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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
View record
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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
View record
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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
View record
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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.
View record