Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP-Reference-Cited by-同舟云学术

Glassy state in relation to the thermal inactivation of the enzyme invertase in amorphous dried matrices of trehalose, maltodextrin and PVP

Published:1996-11 Issue:3-4 Volume:30 Page:269-282
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Schebor Carolina,del Pilar Buera María,Chirife Jorge

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

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5. Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and role of trehalose crystallization;Cardona;J. Food Sci.,1996

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