ShareGlass transition and frozen food.
[In Japanese. / En japonais.]
Author(s) : SUZUKI T.
Type of article: Article
Summary
Recently, a glass transition concept was introduced in the field of food science. Many kinds of food materials are in a glassy state. Even freeze concentrated portions in frozen foods may be in a glassy state. This review explains the concept of food glass transition and the glass transition of a maximum freeze concentrated solution at T(g) in frozen solution. The biochemical deterioration in deep frozen tuna, and the effect of additive sugars for frozen surimi products are discussed considering the glass transition.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 2003-2356
- Languages: Japanese
- Source: Refrigeration - vol. 77 - n. 891
- Publication date: 2002/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Vitrification; Glass transition; Food; Tuna; Surimi
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- Author(s) : ROOS Y. H.
- Date : 1995/10
- Languages : English
- Source: J. Food Technol. - vol. 49 - n. 10
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- Author(s) : TAKAI R.
- Date : 1996/10
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- Source: Refrigeration - vol. 71 - n. 828
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- Author(s) : CHIRIFE J., BUERA M. del P.
- Date : 1994/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 5
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Glass transition and food technology: a critica...
- Author(s) : LE MESTE M., CHAMPION D., ROUDAUT G., et al.
- Date : 2002/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 7
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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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