Physical Properties of Foods and Effect of Water on Them IV Application of Glass Transition Concept in the Field of Food Science and Technology-Reference-Cited by-同舟云学术

Physical Properties of Foods and Effect of Water on Them IV Application of Glass Transition Concept in the Field of Food Science and Technology

Published:2009 Issue:1 Volume:10 Page:1-8
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

HAGIWARA Tomoaki¹

Affiliation:

1. Department of Food Science and Technology, Tokyo University of Maine Science and Technology

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/10/1/10_1/_pdf

Reference23 articles.

1. [1] H. Kumagai, H. Kumagai; “Physical Properties of Foods and Effect of Water on Them III Analysis of Molecular Mobility in Glassy and Rubbery Foods by Electric and Pulse-NMR Measurements” (in Japanese). Japan J. Food Eng., 9, 197-206 (2008).

2. [2] H. Kumagai, H. Kumagai, T. Hagiwara; “Physical Properties of Foods and Effect of Water on Them I Physical Properties and Water in Food Engineering” (in Japanese), Japan Food Eng., 9, 79-89 (2008).

3. [3] H. Levine, L. Slade; A polymer physic-chemical approach to the study of commercial starch hydrolysis products (SHPs). Carbohydr. Polym., 6, 213-244 (1986).

4. [4] L. Slade, H. Levine; Non-equilibrium behavior of small carbohydrate-water systems. Pure Appl. Chem., 60, 1841-1864 (1988).

5. [5] L.Slade, H. Levine; “Food Preservation by Moisture Control”, G. V. Barbosa-Cánovas, J. Welti-Chanes eds., Technomic Publishing, 1995, pp.33-132.

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