ShareMEASUREMENT OF UNFROZEN AND FREE WATER IN SOY PROTEINS BY DIFFERENTIAL SCANNING CALORIMETRY.
Author(s) : MUFFETT D., SNYDER H.
Type of article: Article
Summary
MEASUREMENT OF THE UNFROZEN WATER (BOUND WATER) RATIO OF SOY ISOLATES, CONCENTRATES AND PROTEIC FLOURS, AT VARIOUS MOISTURE LEVELS. MEASUREMENT OF HEAT OF FUSION AND VAPORISATION BY CALORIMETRY. THE PERCENTAGE OF UNFROZEN WATER INCREASES WHEN THE OVERALL WATER CONTENT INCREASES. THIS VARIATION IS LINEAR FOR OVERALL WATER CONTENTS OF 1 G PER G OF DRY MATTERS.
Details
- Original title: MEASUREMENT OF UNFROZEN AND FREE WATER IN SOY PROTEINS BY DIFFERENTIAL SCANNING CALORIMETRY.
- Record ID : 1981-1217
- Languages: English
- Source: J. agric. Food Chem. - vol. 28 - n. 6
- Publication date: 1980
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Indexing
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Themes:
Food engineering;
Seeds and plants - Keywords: Physical property; Soya; Evaporation; Melting; Heating; Unfreezable water
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