Role of Water State and Mobility on the Antiplasticization of Green and Roasted Coffee Beans-Reference-Cited by-同舟云学术

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Role of Water State and Mobility on the Antiplasticization of Green and Roasted Coffee Beans

Published:2011-07-11 Issue:15 Volume:59 Page:8265-8271
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rocculi Pietro¹,Sacchetti Giampiero²,Venturi Luca¹,Cremonini Mauro¹,Dalla Rosa Marco¹,Pittia Paola²

Affiliation:

1. Department of Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47023 Cesena, Italy

2. Department of Food Science, University of Teramo, Via Carlo R. Lerici, 64023 Mosciano Sant’Angelo, Teramo, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf201333a

Reference37 articles.

1. Textural Changes of Coffee Beans as Affected by Roasting Conditions

2. EFFECT OF MOISTURE AND WATER ACTIVITY ON TEXTURAL PROPERTIES OF RAW AND ROASTED COFFEE BEANS

3. A Model of Mechanical Changes in Biomaterials at and around Their Glass Transition

4. Antiplasticization effect of water in amorphous foods. A review

5. Antiplasticization by Water in Reduced‐Moisture Food Systems

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1. Physicochemical Properties and Sensory Acceptability of Fermented Roasted Robusta Coffee (Coffea canephora L.) Beans;Journal of Engineering and Technological Sciences;2024-06-30

2. Pulsed electric fields effect on mechanical and sorption properties of dried apple tissue;Innovative Food Science & Emerging Technologies;2020-10

3. Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques;Food Chemistry;2019-12

4. Effect of barley β‐glucan on water redistribution and thermal properties of dough;International Journal of Food Science & Technology;2018-11-25

5. Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans;Molecules;2018-05-11

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