✦ LIBER ✦

Glass transition and water effects on sucrose inversion in noncrystalline carbohydrate food systems

✍ Scribed by Kouame Kouassi; Yrjö H Roos

Book ID: 117672089
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 213 KB
Volume: 34
Category: Article
ISSN: 0963-9969
DOI: 10.1016/s0963-9969(01)00114-4

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Glass Transition and Water Effects on Su

Glass Transition and Water Effects on Sucrose Inversion by Invertase in a Lactose−Sucrose System

✍ Kouassi, Kouame; Roos, Yrjö H. 📂 Article 📅 2000 🏛 American Chemical Society 🌐 English ⚖ 153 KB

Water and Molecular Weight Effects on Gl

Water and Molecular Weight Effects on Glass Transitions in Amorphous Carbohydrates and Carbohydrate Solutions

✍ YRJÖ ROOS; MARCUS KAREL 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 893 KB

Glass Transition Study in Model Food Sys

Glass Transition Study in Model Food Systems Prepared with Mixtures of Fructose, Glucose, and Sucrose

✍ M.Z. Saavedra-Leos; A. Grajales-Lagunes; R. González-García; A. Toxqui-Terán; S. 📂 Article 📅 2012 🏛 Institute of Food Technologists 🌐 English ⚖ 965 KB

Water Activity, Glass Transition and Mic

Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems

✍ JORGE CHIRIFE; PILAR MARÍA DEL BUERA 📂 Article 📅 1994 🏛 Institute of Food Technologists 🌐 English ⚖ 949 KB

Nonenzymatic Browning in Amorphous Food

Nonenzymatic Browning in Amorphous Food Models: Effects of Glass Transition and Water

✍ S.M. Lievonen; Y.H. Roos 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 492 KB

Glass transition and water plasticizatio

Glass transition and water plasticization effects on crispness of a snack food extrudate

✍ Roos, Yrjö H.; Roininen, Katariina; Jouppila, Kirsi; Tuorila, Hely 📂 Article 📅 1998 🏛 Taylor and Francis Group 🌐 English ⚖ 968 KB