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A novel technique for determining glass–rubber transition in dairy powders

✍ Scribed by S.A. Hogan; M.H. Famelart; D.J. O’Callaghan; P. Schuck

Book ID
108171618
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
876 KB
Volume
99
Category
Article
ISSN
0260-8774

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✍ Schuck, Pierre; Dolivet, Anne; Jeantet, Romain 📂 Article 📅 2012 🏛 Wiley-Blackwell 🌐 English ⚖ 114 KB

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great