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
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- Author(s) : REID D. S., KERR W., HSU J.
- Date : 1994
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- Author(s) : GENIN N., RENE F.
- Date : 1995
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- Author(s) : BLOND G.
- Date : 1994
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Nonenzymatic browning behaviour, as related to ...
- Author(s) : ROOS Y. H., HIMBERG M. J.
- Date : 1994
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- Source: J. agric. Food Chem. - vol. 42 - n. 4
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