ShareGlass transitions in low moisture and frozen foods: effects on shelf life and quality.
Author(s) : ROOS Y. H., KAREL M., KOKINI J. L.
Type of article: Article
Summary
The article describes the effects of glass transition and water plasticization, softening caused by water, on physico-chemical properties of amorphous food matrices, and evaluates the effects of glass transition related temperature-, water content-, and time-dependent phenomena on shelf life and quality of low-moisture and frozen foods.
Details
- Original title: Glass transitions in low moisture and frozen foods: effects on shelf life and quality.
- Record ID : 1997-3329
- Languages: English
- Source: J. Food Technol. - vol. 50 - n. 11
- Publication date: 1996/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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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.
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- Author(s) : KERR W. L., REID D. S.
- Date : 1996/10/02
- Languages : English
- Source: New Developments in Refrigeration for Food Safety and Quality.
- Formats : PDF
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- Date : 2007
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- Author(s) : MALTINI E.
- Date : 1993
- Languages : English
- Source: Ital. J. Food Sci. - vol. 5 - n. 4
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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
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