Estimation of apparent glass transition temperature from the release of 1-methylcyclopropene included in α-cyclodextrin-Reference-Cited by-同舟云学术

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Estimation of apparent glass transition temperature from the release of 1-methylcyclopropene included in α-cyclodextrin

Published:2021 Issue:6 Volume:27 Page:881-886
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Ariyanto Hermawan Dwi¹,Takashige Shisei²,Adachi Shuji³,Yoshii Hidefumi⁴

Affiliation:

1. Department of Chemical Engineering, Vocational School of Diponegoro University

2. Tottori Institute of Industrial Technology

3. Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science

4. Department of Food Science and Human Nutrition, Setsunan University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/27/6/27_881/_pdf

Reference29 articles.

1. Ariyanto, H. D. and Yoshii, H. (2019). Effect of stepwise humidity change on the release rate constant of 1-methylcyclopropene (1-MCP) in a cyclodextrin inclusion complex powder. Food Packag. Shelf Life, 21, 100322.

2. Barry, C. S. and Giovannoni, J. J. (2007). Ethylene and fruit ripening ethylene and fruit ripening. J Plant Growth Regul., 26, 143-159.

3. Blankenship, S. M. and Dole, J. M. (2003). 1-Methylcyclopropene: a review. Postharvest Biol Technol., 28, 1-25.

4. Carolina, B. C., Carolina, S., Zamora, M. C., and Jorge, C. (2007). Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors. LWT - Food Sci. Technol., 40, 1792-1797.

5. Gunning, Y. M., Gunning, P. A., Kemsley, E. K., Parker, R., Ring, S. G., Wilson, R. H., and Blake, A.. (1999). Factors affecting the release of flavor encapsulated in carbohydrate matrixes. J. Agric. Food Chem., 47, 5198-5205.

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