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.
Links
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Indexing
-
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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The glass transition in the freezing process.
- Author(s) : REID D. S., KERR W., HSU J.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
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Storage stability of frozen foods in relation t...
- 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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Nonenzymatic browning behaviour, as related to ...
- Author(s) : ROOS Y. H., HIMBERG M. J.
- Date : 1994
- Languages : English
- Source: J. agric. Food Chem. - vol. 42 - n. 4
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Water activity and food polymer science: implic...
- Author(s) : NELSON K. A., LABUZA T. P.
- Date : 1994
- Languages : English
- Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
View record