ShareThe use of a differential scanning calorimeter (DSC) to study the effects of solutes on heterogeneous ice nucleation kinetics in model food emulsions.
Author(s) : OZILGEN S., REID D. S.
Type of article: Article
Summary
The paper presents the ice nucleation kinetics in model food emulsions, in the presence of different catalytic solutes. These solutes are sucrose, D-alanine, silver iodide and Pseudomonas syringae. The results are discussed.
Details
- Original title: The use of a differential scanning calorimeter (DSC) to study the effects of solutes on heterogeneous ice nucleation kinetics in model food emulsions.
- Record ID : 1993-3328
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 2
- Publication date: 1993
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Ice; Food; Nucleation; Emulsion; Freezing; Additive
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- Date : 1997/02
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- Source: Int. J. Food Sci. Technol. - vol. 32 - n. 1
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- Languages : English
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