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.
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