✦ LIBER ✦

Water Sorption of Food Models for Studies of Glass Transition and Reaction Kinetics

✍ Scribed by S.M. Lievonen; Y.H. Roos

Book ID: 108823437
Publisher: Institute of Food Technologists
Year: 2002
Tongue: English
Weight: 583 KB
Volume: 67
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2002.tb08719.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

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

Kinetics of water vapor sorption in a mo

Kinetics of water vapor sorption in a model freeze-dried food

✍ P. M. Bluestein; T. P. Labuza 📂 Article 📅 1972 🏛 American Institute of Chemical Engineers 🌐 English ⚖ 744 KB

Analysis of a Model for Water Sorption P

Analysis of a Model for Water Sorption Phenomena in Foods

✍ C. FERRO FONTAN; J. CHIRIFE; E. SANCHO; H. A. IGLESIAS 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 554 KB

A MODEL FOR DESCRIBING THE WATER SORPTIO

A MODEL FOR DESCRIBING THE WATER SORPTION BEHAVIOR OF FOODS

✍ HÉCTOR A. IGLESIAS; JORGE CHIRIFE 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 818 KB

A New Model for Describing the Water Sor

A New Model for Describing the Water Sorption Isotherm of Foods

✍ JORGE CHIRIFE; REINALDO BOQUET; CONSTANTINO FERRO FONTÁN; HÉCTOR A. IGLESIAS 📂 Article 📅 1983 🏛 Institute of Food Technologists 🌐 English ⚖ 222 KB

Water sorption and glass transition beha

Water sorption and glass transition behaviors of freeze-dried sucrose–dextran mixtures

✍ Koreyoshi Imamura; Atsushi Fukushima; Keisuke Sakaura; Takuo Sugita; Takaharu Sa 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 116 KB

The water sorption and glass transition behaviors of freeze-dried disaccharide-polysaccharide mixtures at various contents were investigated at relative humidities (RHs) of 0, 11, 23, and 33%. Sucrose and three types of dextrans, which differ in molecular weight, were used as model di- and polysacch