Impact of sugar reduction on the glass transition temperature and sorption isotherm of freeze-dried tomato powder-Reference-Cited by-同舟云学术

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Impact of sugar reduction on the glass transition temperature and sorption isotherm of freeze-dried tomato powder

Published:2024-11 Issue: Volume:380 Page:112137
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Malomar Robert Thierry^ORCID,Garcia Caroline,Gleize Béatrice,Jury Vanessa^ORCID,Korbel Emilie^ORCID,Fayolle Francine

Funder

ANR

Publisher

Elsevier BV

Reference33 articles.

1. « quantification of sugars and organic acids in tomato fruits;Agius;MethodsX,2018

2. « moisture sorption isotherm characteristics of food products: a review;Al-Muhtaseb;Food Bioprod. Process.,2002

3. Water activity and its estimation in food systems: theoretical aspects;Berg,1981

4. Implication of glass transition for the drying and stability of dried foods;Bhandari;J. Food Eng.,1999

5. Problems associated with spray drying of sugar-rich foods;Bhandari;Dry. Technol.,1997

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