ShareModification of glass transition temperature by osmotic dehydration and colour stability of kiwifruit during frozen storage.
[In Italian. / En italien.]
Author(s) : TORREGGIANI D., FORNI E., PELLICCIONI L.
Type of article: Article
Summary
During storage for 6 months at -10 deg C the chlorophylls were more stable in the kiwifruit pretreated with maltose, the higher molecular weight sugar.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1997-0880
- Languages: Italian
- Source: Atti IVTPA - vol. 16
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fruit
- Keywords: Vitrification; Glass transition; Sucrose; Kiwifruit; Colour; Freezing; Tropical fruit; Fruit
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Modification of glass transition temperature by...
- Author(s) : TORREGGIANI D., FORNI E., MAESTRELLI A., BERTOLO G., GENNA A.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
View record
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Glass transition of freeze-dried pineapple.
- Author(s) : TELIS V. R. N., SOBRAL P. J. A.
- Date : 1999
- Languages : English
- Source: Braz. J. Food Technol. - vol. 2 - n. 1-2
View record
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The effect of certain factors on the glass tran...
- Author(s) : LIU B., HUA Z.
- Date : 1998/04/21
- Languages : English
- Source: Cryogenics and refrigeration. Proceedings of ICCR '98.
View record
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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.
View record
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Estimation of the viscosities of frozen sucrose...
- Author(s) : MALTINI E.
- Date : 1993
- Languages : English
- Source: Ital. J. Food Sci. - vol. 5 - n. 4
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