Artículo
ISLESIAS, H.A.; CHIRIFE, J. "Delayed crystallization of amorphous sucrose in humidified freeze dried model systems" (1978) International Journal of Food Science & Technology. 13(2):137-144
Estamos trabajando para incorporar este artículo al repositorio
Consulte la política de Acceso Abierto del editor
Abstract:
Freeze dried model systems containing sucrose were humidified and moisture uptake measured as a function of time. Systems studied included combinations of sucrose with carboxymethylcellulose, guar gum, garrofin gum, sodium alginate, starch and microcrystalline cellulose. In all systems studied sucrose crystallization occurred as indicated by the loss of moisture after an initial uptake period. Apparent rates of crystallization of amorphous sucrose were evaluated from changes in the moisture content. Sucrose crystallization was delayed in all systems studied as compared with pure sucrose. Copyright © 1978, Wiley Blackwell. All rights reserved
Registro:
| Documento: | Artículo |
| Título: | Delayed crystallization of amorphous sucrose in humidified freeze dried model systems |
| Autor: | ISLESIAS, H.A.; CHIRIFE, J. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Núñez Buenos Aires, Argentina |
| Año: | 1978 |
| Volumen: | 13 |
| Número: | 2 |
| Página de inicio: | 137 |
| Página de fin: | 144 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1978.tb00787.x |
| Título revista: | International Journal of Food Science & Technology |
| Título revista abreviado: | Int. J. Food Sci. Technol. |
| ISSN: | 09505423 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v13_n2_p137_ISLESIAS |
Referencias:
- Chevally, J., Rostagno, W., Egli, R.H., (1970) Int. Choc. Rev., 25, p. 3
- Chirife, J., Karel, M., (1974) J. Fd Technol., 9, p. 13
- Flink, J.M., Karel, M., (1972) J. Fd Technol., 7, p. 199
- Gal, S., (1969), p. 197. , Bull. Int. Inst. Froid, Annexe 9 II; Guilbot, A., Dapron, R., (1969) Bull. Int. Inst. Froid, 9, p. 191. , Annexe
- Iglesias, H.A., Chirife, J., Lombardi, J.L., (1975) J. Fd Technol., 10, p. 385
- Karel, M., CRC Critical Revs (1973) Fd Technol. Champaign, 3, p. 329
- Makower, B, Dye, W.B., (1956) J. Agric. Fd Chem., 4, p. 72
- Simatos, D., Blond, G., (1975) Freeze Drying and Advanced Food Technology, p. 401. , Ed. by, S. A. Goldblith, L. Rey, W. W. Rothmayr, Academic Press, New York
- Tsourouflis, S., Flink, J.M., Karel, M., Loss of structure in freeze-dried carbohydrates solutions: Effect of temperature, moisture content and composition (1976) Journal of the Science of Food and Agriculture, 27, p. 509
- White, G.W., Cakebread, S.H., (1966) J. Fd Technol., 1, p. 73
Citas:
---------- APA ----------
ISLESIAS, H.A. & CHIRIFE, J. (1978) . Delayed crystallization of amorphous sucrose in humidified freeze dried model systems. International Journal of Food Science & Technology, 13(2), 137-144.http://dx.doi.org/10.1111/j.1365-2621.1978.tb00787.x
---------- CHICAGO ----------
ISLESIAS, H.A., CHIRIFE, J. "Delayed crystallization of amorphous sucrose in humidified freeze dried model systems" . International Journal of Food Science & Technology 13, no. 2 (1978) : 137-144.http://dx.doi.org/10.1111/j.1365-2621.1978.tb00787.x
---------- MLA ----------
ISLESIAS, H.A., CHIRIFE, J. "Delayed crystallization of amorphous sucrose in humidified freeze dried model systems" . International Journal of Food Science & Technology, vol. 13, no. 2, 1978, pp. 137-144.http://dx.doi.org/10.1111/j.1365-2621.1978.tb00787.x
---------- VANCOUVER ----------
ISLESIAS, H.A., CHIRIFE, J. Delayed crystallization of amorphous sucrose in humidified freeze dried model systems. Int. J. Food Sci. Technol. 1978;13(2):137-144.http://dx.doi.org/10.1111/j.1365-2621.1978.tb00787.x
