ShareMeasuring and interpreting the glass transition in frozen foods and model systems.
Author(s) : GOFF H. D.
Type of article: Article
Summary
The influence of temperature and concentration on the glass transition of an aqueous solution. Indication by differential scanning calorimetry of the glass transition of a 20%-sucrose solution, between -80 and 20 deg C. The influence of polysaccharides on frozen product stability.
Details
- Original title: Measuring and interpreting the glass transition in frozen foods and model systems.
- Record ID : 1995-0255
- Languages: English
- Source: Food Res. int. - vol. 27 - n. 2
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
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