ShareTHE EFFECT OF FREEZING RATE ON THE RETENTION OF VOLATILE FATTY ACIDS DURING FREEZE-DRYING OF SOLUTIONS CONTAINING HIGH MOLECULAR WEIGHT SOLUTES.
Author(s) : MCPEAK D. W., IDZIAK E., SMYRL T. G.
Type of article: Article
Summary
THE NATURE OF THE SUBSTRATE (GELATINE, PECTIN, DRY GLUCOSE SYRUP EXTRACT) IS A FACTOR MORE IMPORTANT THAN THE FREEZING RATE. APPLICATION TO THE STUDY OF VOLATILE RETENTION IN FREEZE-DRIED PRODUCTS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-228083.
Details
- Original title: THE EFFECT OF FREEZING RATE ON THE RETENTION OF VOLATILE FATTY ACIDS DURING FREEZE-DRYING OF SOLUTIONS CONTAINING HIGH MOLECULAR WEIGHT SOLUTES.
- Record ID : 1988-1282
- Languages: English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 20 - n. 3
- Publication date: 1987
Links
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Syrup; Freeze-drying; Freezing rate; Agar; Pectin; Glucose; Fatty acid; Volatile compound
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