Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Denise Simatos"'
Publikováno v:
Innovative Food Science & Emerging Technologies. 5:127-134
This paper consists of a non-exhaustive review of molecular mobility in relation to the glass transition, based on both synthetic polymer and food science literature. The glass transition phenomenon is a concept originally developed for synthetic pol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06fd4d98ee48a20a918339eb7da88d2d
https://doi.org/10.1016/j.ifset.2003.12.003
https://doi.org/10.1016/j.ifset.2003.12.003
Publikováno v:
Trends in Food Science & Technology. 11:41-55
Recent research has contributed to a better understanding of the glass–liquid transition (GLT) and its relationship with relaxation processes in the material. This paper reviews models and theories that are currently used to describe and explain th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dd06c9c29d9c70b7bdf32efad323f43
https://doi.org/10.1016/s0924-2244(00)00047-9
https://doi.org/10.1016/s0924-2244(00)00047-9
Publikováno v:
Carbohydrate Research. 298:139-145
The state diagram of sucrose-water solutions was constructed by the use of model calculations; the activity coefficient from the UNIQUAC model allowed determination of the solution-ice equilibrium curve and the glass transition temperature as a funct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9e705a28702cf7ec9c0cdf31b17c5bc
https://doi.org/10.1016/s0008-6215(96)00313-8
https://doi.org/10.1016/s0008-6215(96)00313-8
Publikováno v:
Journal of Thermal Analysis. 47:1419-1436
The glass transition temperatures of sorbitol and fructose were characterized by four points determined on DSC heating thermograms (onset, mid-point, peak and end-point), plus the limit fictive temperature. The variations of these temperature values,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2b9ad746e42a9641f3b5f486ae2430d
https://doi.org/10.1007/bf01992837
https://doi.org/10.1007/bf01992837
Publikováno v:
Journal of Agricultural and Food Chemistry. 43:2887-2891
The diffusion of a small molecule is one of the determining factors that control evolution in food products during storage at low water content or in the frozen state. The diffusion of a small molecule, fluorescein, in highly viscous media (concentra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2db775ac4e78a166e637926e8b60b60
https://doi.org/10.1021/jf00059a022
https://doi.org/10.1021/jf00059a022
Publikováno v:
Advanced Dairy Chemistry ISBN: 9780387848648
During the last 50 years, our knowledge of the properties and roles of water in foods has progressed very significantly; at the beginning of this period, the emphasis was on the binding of water to other constituents, which was supposed to impart to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c21e1bc9c1c6a2e93829451a06b205ef
https://doi.org/10.1007/978-0-387-84865-5_11
https://doi.org/10.1007/978-0-387-84865-5_11
Autor:
Geneviève Blond, Denise Simatos
Publikováno v:
Thermochimica Acta. 175:239-247
Thermal analysis can be successfully used for studying the enthalpy of complex glass transitions. The comparison of the incremental change in heat capacity in the glass transition temperature range for glassy or freeze-concentrated systems had indica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6268779f08c5b8555a354337d9fa139
https://doi.org/10.1016/0040-6031(91)80070-y
https://doi.org/10.1016/0040-6031(91)80070-y
Publikováno v:
Food Science and Technology ISBN: 9780824757489
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ba872b4c220cef2bdc776517823dea7
https://doi.org/10.1201/9781420028133.ch4
https://doi.org/10.1201/9781420028133.ch4
Publikováno v:
Lipids. 20:296-302
Electron Spin Resonance, Differential Scanning Calorimetry and rheological techniques have been used to study the physical changes induced by temperature in lard and in the solid and liquid fractions obtained by fractionation of lard at 15 C. The mob
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42cb89267a64b376c5f1d3c8e2bfaf45
https://doi.org/10.1007/bf02534262
https://doi.org/10.1007/bf02534262
Publikováno v:
Journal of Biological Standardization. 13:177-184
Previous studies have demonstrated that the water content of freeze-dried vaccines increases during storage. The reasons for these variations in water content are discussed in this paper. Different possible mechanisms have been considered: microleaka
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae16b4bdd016dd72ac5f5d6a109d3d29
https://doi.org/10.1016/s0092-1157(85)80001-9
https://doi.org/10.1016/s0092-1157(85)80001-9