Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Christine M Nowakowski"'
Publikováno v:
Journal of Food Engineering. 161:1-7
Effects of 63DE (dextrose equivalent) commercial corn syrup on the state behavior and crystal growth rate of sucrose and corn syrup mixtures in thin films (1.08 mm) were investigated using DSC and polarized light microscopy. Glass transition temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43213e89cdc81c21cc356849015e1061
https://doi.org/10.1016/j.jfoodeng.2015.03.032
https://doi.org/10.1016/j.jfoodeng.2015.03.032
Autor:
Douglas Fernandes Barbin, Bhesh Bhandari, Suvendu Bhattacharya, Martin Buehler, Sanguansri Charoenrein, Athanasia M. Goula, Nathdanai Harnkarnsujarit, Richard W. Hartel, Thao M. Ho, Miriam Dupas Hubinger, William Kerr, Wunwisa Krasaekoopt, Louise Emy Kurozawa, Alejandro J. Müller, Thanh Khuong Nguyen, Christine M. Nowakowski, Mohammad Shafiur Rahman, Cristina Ratti, Yrjö H. Roos, Aleida J. Sandoval, Pierre Schuck, Vânia R.N. Telis, Renata V. Tonon, Tuyen Truong, Yong Wang, Weibiao Zhou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::099bed0c4323782ee34daf9dd74910dc
https://doi.org/10.1016/b978-0-08-100309-1.00026-2
https://doi.org/10.1016/b978-0-08-100309-1.00026-2
Many confections are governed by non-equilibrium states and glass transitions, both during manufacture and throughout shelf life. In general, sugar confections contain sucrose and glucose syrup as the main sweeteners, along with a variety of additive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa19ee45ff107d5a00a520e1af96aadf
https://doi.org/10.1016/b978-0-08-100309-1.00015-8
https://doi.org/10.1016/b978-0-08-100309-1.00015-8
Autor:
William R. Aimutis, Christine M Nowakowski, Allen Richard Muroski, Douglas L. Elmore, Scott Helstad
Publikováno v:
Food Biophysics
Inherent changes in foods during storage are often caused by water sorption or desorption that often results in product matrix instability. Water sorption behavior differs depending on the matrix through which it moves. Often, concurrent phenomenon s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e39f58895eb1975672e64fa2c761cec3
https://doi.org/10.1007/s11483-014-9376-x
https://doi.org/10.1007/s11483-014-9376-x
Publikováno v:
Journal of Food Science. 67:1419-1425
Moisture sorption into sugar glasses led to significant changes in the physico-chemical properties. Increased moisture content reduced the glass transition temperature, Tg, although the effect was dependent on type of corn syrup. In general, higher c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c300b2d75b4c93ef4d897dd7bd988c12
https://doi.org/10.1111/j.1365-2621.2002.tb10300.x
https://doi.org/10.1111/j.1365-2621.2002.tb10300.x
Autor:
Christine M Nowakowski
Publikováno v:
Careers in Food Science: From Undergraduate to Professional ISBN: 9780387773902
You’ve worked hard in school and now you find yourself starting your career in industry. The beautiful thing about food science is that you can come from a variety of disciplines with one common thread, an interest in food. Unfortunately, that is p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da75cb96e2b6bf7a12838b7192b36da1
https://doi.org/10.1007/978-0-387-77391-9_17
https://doi.org/10.1007/978-0-387-77391-9_17
Publikováno v:
Applied Microbiology and Biotechnology. 39
Lactic acid bacteria express a complex proteolytic enzyme system that is capable of hydrolyzing casein to amino acids. We have begun to examine the number and specificity of exopeptidases from Lactobacillus helveticus CNRZ 32. A genomic library of L.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc08b376117a3b1ed89ea58e8ec073f3
https://doi.org/10.1007/bf00228607
https://doi.org/10.1007/bf00228607