Quality Deterioration of Freeze-dried Foods as Explained by their Glass Transition Temperature and Internal Structure-Reference-Cited by-同舟云学术

Quality Deterioration of Freeze-dried Foods as Explained by their Glass Transition Temperature and Internal Structure

Published:2003-04 Issue:3 Volume:68 Page:892-903
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Khalloufi S.,Ratti C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb08262.x/fullpdf

Reference48 articles.

1. JM Aguilera, and WD. Stanley, 1999 . Micro structural Principles of Food Processing and Engineering . 2nd Edition . Gaithersburg, Maryland: Aspen Publishers, Inc. 432 p.

2. Differential scanning calorimetry of low-moisture apple products

3. Lipolysis and Lipid Oxidation in Frozen Minced Mackerel as Related to Tg', Molecular Diffusion, and Presence of Gelatin

4. Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Caramelization of Various Single Sugars

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