ShareGlass transition-related physicochemical changes in food.
Author(s) : ROOS Y. H.
Type of article: Article
Summary
Sorption isotherms and state diagrams may be used to show the relationships among composition, temperature, and stability of food materials and predict changes under various conditions.
Details
- Original title: Glass transition-related physicochemical changes in food.
- Record ID : 1996-2261
- Languages: English
- Source: J. Food Technol. - vol. 49 - n. 10
- Publication date: 1995/10
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Vitrification; Glass transition; Food; Humidity; Freezing
-
Water activity, glass transition and microbial ...
- Author(s) : CHIRIFE J., BUERA M. del P.
- Date : 1994/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 5
View record
-
Glass transition and frozen food.
- Author(s) : SUZUKI T.
- Date : 2002/01
- Languages : Japanese
- Source: Refrigeration - vol. 77 - n. 891
View record
-
Idealized low temperature preservation: is it p...
- Author(s) : TAKAI R.
- Date : 1996/10
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 828
View record
-
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
View record
-
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