메뉴 건너뛰기




Volumn 52, Issue 12, 2000, Pages 579-585

Glass transition in processing and stability of food

(2)  Bhandari, Bhesh a   Howes, Tony a  

a NONE

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0034360988     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review
Times cited : (11)

References (63)
  • 1
    • 0030193683 scopus 로고    scopus 로고
    • Predicting the quality of dehydrated foods and biopolymers- research needs and opportunity
    • Achanta, S & Okos, MR. 1996. Predicting the quality of dehydrated foods and biopolymers- research needs and opportunity. Drying Technol. 14:1329-1368.
    • (1996) Drying Technol. , vol.14 , pp. 1329-1368
    • Achanta, S.1    Okos, M.R.2
  • 2
    • 33751386143 scopus 로고
    • Effect of water content of the glass transition and caking of fish protein hydrolyzates
    • Aguilera, JM, Levi, G & Karel, M. 1993. Effect of water content of the glass transition and caking of fish protein hydrolyzates. Biotecnol. Prog. 9:651-654.
    • (1993) Biotecnol. Prog. , vol.9 , pp. 651-654
    • Aguilera, J.M.1    Levi, G.2    Karel, M.3
  • 3
    • 0000402540 scopus 로고    scopus 로고
    • Crumb firming kinetics of wheat breads with anti-staling additives
    • Armero, E & Collar C. 1998. Crumb firming kinetics of wheat breads with anti-staling additives. J. Cereal Sci. 28:165-174.
    • (1998) J. Cereal Sci. , vol.28 , pp. 165-174
    • Armero, E.1    Collar, C.2
  • 5
    • 0002397918 scopus 로고
    • Product collapse during freeze-drying of liquid foods
    • Bellows, RJ & King, CJ. 1973. Product collapse during freeze-drying of liquid foods. AICHE Symposium Series. 69:33-41.
    • (1973) AICHE Symposium Series , vol.69 , pp. 33-41
    • Bellows, R.J.1    King, C.J.2
  • 7
    • 0032665707 scopus 로고    scopus 로고
    • Implication of glass transition for the drying and stability of dried foods
    • Bhandari, BR & Howes, T. 1999. Implication of glass transition for the drying and stability of dried foods. J. Food Eng. 40:71-79.
    • (1999) J. Food Eng. , vol.40 , pp. 71-79
    • Bhandari, B.R.1    Howes, T.2
  • 8
    • 0031271390 scopus 로고    scopus 로고
    • A semi-empirical approach to optimise the quantity of drying aids required to spray dry the sugar-rich foods
    • Bhandari, BR, Datta, N, Crooks, R, Howes T & Rigby S. 1997a. A semi-empirical approach to optimise the quantity of drying aids required to spray dry the sugar-rich foods. Drying Technology 15 (10):2509-2525.
    • (1997) Drying Technology , vol.15 , Issue.10 , pp. 2509-2525
    • Bhandari, B.R.1    Datta, N.2    Crooks, R.3    Howes, T.4    Rigby, S.5
  • 9
    • 0031077896 scopus 로고    scopus 로고
    • Problems associated with spray drying of sugar-rich foods
    • Bhandari, BR, Datta, N & Howes, T. 1997b. Problems associated with spray drying of sugar-rich foods. Drying Technology 15 (2):671-684.
    • (1997) Drying Technology , vol.15 , Issue.2 , pp. 671-684
    • Bhandari, B.R.1    Datta, N.2    Howes, T.3
  • 12
    • 84985275141 scopus 로고
    • Starch gelatinisation phenomenon studied by differential scanning calorimetry
    • Biliaderis, CG, Maurice, TJ & Vose, JR. 1980. Starch gelatinisation phenomenon studied by differential scanning calorimetry. J. Food Sci. 45:1669-1674.
    • (1980) J. Food Sci. , vol.45 , pp. 1669-1674
    • Biliaderis, C.G.1    Maurice, T.J.2    Vose, J.R.3
  • 13
    • 0000977628 scopus 로고    scopus 로고
    • Notion de transition vitreuse appliquee au sechage par pulverisation de solutions glucidiques
    • Busin, L, Buisson, P & Bimbenet, JJ. 1996. Notion de transition vitreuse appliquee au sechage par pulverisation de solutions glucidiques. Scis des Aliments. 16:443-459.
    • (1996) Scis des Aliments , vol.16 , pp. 443-459
    • Busin, L.1    Buisson, P.2    Bimbenet, J.J.3
  • 14
    • 0003144570 scopus 로고
    • Caking and stickiness of dairy-based food powders as related to glass transition
    • Chuy, LE & Labuza, TP. 1994. Caking and stickiness of dairy-based food powders as related to glass transition. J. Food Sci. 59 (1):43-46.
    • (1994) J. Food Sci. , vol.59 , Issue.1 , pp. 43-46
    • Chuy, L.E.1    Labuza, T.P.2
  • 15
    • 4243167095 scopus 로고
    • A classical thermodynamic discussion of the effect of composition on glass-transition temperatures
    • Couchman, PR & Karasz, FE. 1978. A classical thermodynamic discussion of the effect of composition on glass-transition temperatures. Macromolecules 11(1):117-119.
    • (1978) Macromolecules , vol.11 , Issue.1 , pp. 117-119
    • Couchman, P.R.1    Karasz, F.E.2
  • 17
    • 0026746876 scopus 로고
    • A calorimetric investigation of the influence of sucrose on the gelatinisation of starch
    • Eliasson, AC. 1992. A calorimetric investigation of the influence of sucrose on the gelatinisation of starch. Carbohydrate Polymers. 18 (2):131-138.
    • (1992) Carbohydrate Polymers , vol.18 , Issue.2 , pp. 131-138
    • Eliasson, A.C.1
  • 18
    • 0031805882 scopus 로고    scopus 로고
    • Corn syrup solids and their saccharide fractions affect crystallization of amorphous sucrose
    • Gabarra, P & Hartel, RW. 1998. Corn syrup solids and their saccharide fractions affect crystallization of amorphous sucrose. J. Food Sci. 63(3):523-528.
    • (1998) J. Food Sci. , vol.63 , Issue.3 , pp. 523-528
    • Gabarra, P.1    Hartel, R.W.2
  • 19
    • 84987368780 scopus 로고
    • Freeze-dried carbohydrate containing oil-in-water emulsions: Microstructure and fat distribution
    • Gejl-Hansen, F & Flink, JM. 1977. Freeze-dried carbohydrate containing oil-in-water emulsions: microstructure and fat distribution. J. Food. Sci. 42:1049-1055.
    • (1977) J. Food. Sci. , vol.42 , pp. 1049-1055
    • Gejl-Hansen, F.1    Flink, J.M.2
  • 20
    • 0001106314 scopus 로고
    • Ideal copolymer and the second-order transition of synthetic rubbers. I non-crystalline copolymers
    • Gordon, M & Taylor, JS. 1952. Ideal copolymer and the second-order transition of synthetic rubbers. I Non-crystalline copolymers. J. Appl. Chem. 2:493-500.
    • (1952) J. Appl. Chem. , vol.2 , pp. 493-500
    • Gordon, M.1    Taylor, J.S.2
  • 21
    • 85025217851 scopus 로고
    • Differential scanning calorimetry of starch
    • Hoseney, RC. 1984. Differential scanning calorimetry of starch. J. Food Quality 6:169-182.
    • (1984) J. Food Quality , vol.6 , pp. 169-182
    • Hoseney, R.C.1
  • 22
    • 0000901912 scopus 로고
    • The glass liquid transition of hyperquenched water
    • Johari, GP, Hallbruker, A & Mayer, E. 1987. The glass liquid transition of hyperquenched water. Nature 330:552-553.
    • (1987) Nature , vol.330 , pp. 552-553
    • Johari, G.P.1    Hallbruker, A.2    Mayer, E.3
  • 23
    • 85009930005 scopus 로고
    • Water sorption and time-dependent phenomenon of milk powders
    • Jouppila, K & Roos, YH. 1994a. Water sorption and time-dependent phenomenon of milk powders. J. Dairy Sci. 77(7):1799-1807.
    • (1994) J. Dairy Sci. , vol.77 , Issue.7 , pp. 1799-1807
    • Jouppila, K.1    Roos, Y.H.2
  • 24
    • 21844522168 scopus 로고
    • Glass transitions and crystallization in milk powders
    • Jouppila, K & Roos,YH. 1994b. Glass transitions and crystallization in milk powders. J. Dairy Sci. 77(7): 2907-2915.
    • (1994) J. Dairy Sci. , vol.77 , Issue.7 , pp. 2907-2915
    • Jouppila, K.1    Roos, Y.H.2
  • 25
    • 0345711502 scopus 로고    scopus 로고
    • Glass transition temperature of honey as a function of water content as determined by differential scanning calorimetry
    • Kantor, Z, Pitsi, G & Theon, J. 1999. Glass transition temperature of honey as a function of water content as determined by differential scanning calorimetry. J. Agric. Food Chem. 47(6):2327-2330.
    • (1999) J. Agric. Food Chem. , vol.47 , Issue.6 , pp. 2327-2330
    • Kantor, Z.1    Pitsi, G.2    Theon, J.3
  • 26
    • 0040203642 scopus 로고
    • A laboratory scraped surface drying chamber for spray drying of tomato paste
    • Karatas, S & Esin, A. 1990. A laboratory scraped surface drying chamber for spray drying of tomato paste. Lebensm.- Wiss. u. Technol. 23:354-357.
    • (1990) Lebensm.- Wiss. U. Technol. , vol.23 , pp. 354-357
    • Karatas, S.1    Esin, A.2
  • 27
    • 0027656810 scopus 로고
    • Collapse of structure during drying of celery
    • Karathanos, V, Anglea, S & Karel, M. 1993. Collapse of structure during drying of celery. Drying Technology 11(5):1005-1023.
    • (1993) Drying Technology , vol.11 , Issue.5 , pp. 1005-1023
    • Karathanos, V.1    Anglea, S.2    Karel, M.3
  • 28
    • 0002230783 scopus 로고
    • Effects of glass transitions on processing and storage
    • Blanshard JMV & Lillford, PJ (eds). Nottingham University Press
    • Karel, M, Buera, MP & Roos, Y. 1993. Effects of glass transitions on processing and storage. In Blanshard JMV & Lillford, PJ (eds). The Glassy State in Foods. Nottingham University Press: 13-34.
    • (1993) The Glassy State in Foods , pp. 13-34
    • Karel, M.1    Buera, M.P.2    Roos, Y.3
  • 29
    • 84985206455 scopus 로고
    • Effect of water activity on the sensory crispness and mechanical deformation of snack food products
    • Katz, EE & Labuza, TP. 1981. Effect of water activity on the sensory crispness and mechanical deformation of snack food products. J. Food Sci. 46:403-409.
    • (1981) J. Food Sci. , vol.46 , pp. 403-409
    • Katz, E.E.1    Labuza, T.P.2
  • 30
    • 0002984050 scopus 로고
    • Effects of sugars and emulsifiers on starch gelatinisation evaluated by differential calorimetry
    • Kim, CS & Walker, CE. 1992. Effects of sugars and emulsifiers on starch gelatinisation evaluated by differential calorimetry. Cereal Chem. 69(2):212-217.
    • (1992) Cereal Chem. , vol.69 , Issue.2 , pp. 212-217
    • Kim, C.S.1    Walker, C.E.2
  • 31
    • 0000803025 scopus 로고
    • Phase transitions of wheat starchwater systems containing polydextrose
    • Kim, K, Hansen, L & Setser, C. 1986. Phase transitions of wheat starchwater systems containing polydextrose. J. Food Sci. 51 (4): 1095-1097.
    • (1986) J. Food Sci. , vol.51 , Issue.4 , pp. 1095-1097
    • Kim, K.1    Hansen, L.2    Setser, C.3
  • 32
    • 0001550678 scopus 로고
    • Effect of soluble sugars on gelatinisation and retrogradation of sweet potato starch
    • Kohyama, K & Nishinari, K. 1991. Effect of soluble sugars on gelatinisation and retrogradation of sweet potato starch. J. Agric. Food Chem. 39:1406-1412.
    • (1991) J. Agric. Food Chem. , vol.39 , pp. 1406-1412
    • Kohyama, K.1    Nishinari, K.2
  • 35
    • 0029185199 scopus 로고
    • The effect of phase transitions on release of n-propanol entrapped in carbohydrate glasses
    • Levi, G & Karel, M. 1995. The effect of phase transitions on release of n-propanol entrapped in carbohydrate glasses. J. Food Eng. 24(1):1-13.
    • (1995) J. Food Eng. , vol.24 , Issue.1 , pp. 1-13
    • Levi, G.1    Karel, M.2
  • 36
    • 0001003744 scopus 로고
    • A polymer physico-chemical approach to the study of commercial hydrolysis products (SHPs)
    • Levine, H & Slade, L. 1986. A polymer physico-chemical approach to the study of commercial hydrolysis products (SHPs). Carbohydrate Polymer 6:213-244.
    • (1986) Carbohydrate Polymer , vol.6 , pp. 213-244
    • Levine, H.1    Slade, L.2
  • 37
    • 0039611955 scopus 로고    scopus 로고
    • Factors influencing the retrogradation of two rice starches in low-molecular-weight saccharide solutions
    • Lii, CY, Lai, MF & Liu, KF. 1998. Factors influencing the retrogradation of two rice starches in low-molecular-weight saccharide solutions. J. Cereal Sci. 28:175-185.
    • (1998) J. Cereal Sci. , vol.28 , pp. 175-185
    • Lii, C.Y.1    Lai, M.F.2    Liu, K.F.3
  • 38
    • 84988090460 scopus 로고
    • Influence of temperature on crystallisation of lactose in ice-cream
    • Livney, YD, Donhowe, DP & Hartel, RW. 1995. Influence of temperature on crystallisation of lactose in ice-cream. Int. J. Food Sci.Technol. 30:311-320.
    • (1995) Int. J. Food Sci.technol. , vol.30 , pp. 311-320
    • Livney, Y.D.1    Donhowe, D.P.2    Hartel, R.W.3
  • 40
    • 0002471570 scopus 로고    scopus 로고
    • Effect of crystallanity on the glass transition temperature of starch
    • Mizuno, A, Mitsuiki, M & Motoki, M. 1998. Effect of crystallanity on the glass transition temperature of starch. J. Agric. Food Chem. 46:98-103.
    • (1998) J. Agric. Food Chem. , vol.46 , pp. 98-103
    • Mizuno, A.1    Mitsuiki, M.2    Motoki, M.3
  • 41
    • 0000580924 scopus 로고
    • Glass transition theory and the texture of cereal foods
    • Blanshard JMV & Lillford, PJ (eds). Nottingham University Press
    • Nelson, KA & Labuza, TP. 1993. Glass transition theory and the texture of cereal foods. In Blanshard JMV & Lillford, PJ (eds).The Glassy State in Foods. Nottingham University Press:513-517.
    • (1993) The Glassy State in Foods , pp. 513-517
    • Nelson, K.A.1    Labuza, T.P.2
  • 42
    • 0024649214 scopus 로고
    • Effect of water as a diluent on the glass transition behavior of malto-oligosaccharides, amylose and amylopectin
    • Orford, PD, Parker, R, Ring, SG & Smith, AC. 1989. Effect of water as a diluent on the glass transition behavior of malto-oligosaccharides, amylose and amylopectin. Int. J. Biol. Macromol. 11:91-96.
    • (1989) Int. J. Biol. Macromol. , vol.11 , pp. 91-96
    • Orford, P.D.1    Parker, R.2    Ring, S.G.3    Smith, A.C.4
  • 44
    • 0026917002 scopus 로고
    • The sticky issues of drying
    • Papadakis, SE & Bahu, RE. 1992. The sticky issues of drying. Drying Technol. 10 (4):817-837.
    • (1992) Drying Technol. , vol.10 , Issue.4 , pp. 817-837
    • Papadakis, S.E.1    Bahu, R.E.2
  • 45
    • 0002908877 scopus 로고
    • Glass transitions and the physical stability of food powders
    • Blanshard JMV & Lillford, PJ (eds). Nottingham University Press
    • Peleg, M. 1993. Glass transitions and the physical stability of food powders. In Blanshard JMV & Lillford, PJ (eds).The Glassy State in Foods. Nottingham University Press:435-452.
    • (1993) The Glassy State in Foods , pp. 435-452
    • Peleg, M.1
  • 46
    • 0007917192 scopus 로고
    • Flow conditioners and anticaking agents
    • Peleg, M & Hollenbach, AM. 1984. Flow conditioners and anticaking agents. Food Technol. 38 (March):93-99.
    • (1984) Food Technol. , vol.38 , Issue.MARCH , pp. 93-99
    • Peleg, M.1    Hollenbach, A.M.2
  • 47
    • 0005987429 scopus 로고
    • Confectionery and chocolate products
    • Chapman & Hall, New York
    • Potter, NN & Hotchkiss, JH. 1995. Confectionery and chocolate products. In Food Science. Fifth edition. Chapman & Hall, New York:464-477.
    • (1995) In Food Science. Fifth Edition , pp. 464-477
    • Potter, N.N.1    Hotchkiss, J.H.2
  • 48
    • 0002558375 scopus 로고    scopus 로고
    • Glass transition and other structural changes in foods
    • Rahman, MS (ed). Marcel Dekker
    • Rahman, MS. 1999a. Glass transition and other structural changes in foods. In Rahman, MS (ed). Handbook of Food Preservation. Marcel Dekker:75-93.
    • (1999) Handbook of Food Preservation , pp. 75-93
    • Rahman, M.S.1
  • 51
    • 0027526185 scopus 로고
    • Melting and glass transition of low molecular weight carbohydrates
    • Roos, Y. 1993. Melting and glass transition of low molecular weight carbohydrates. Carbohydr. Res. 238:39-48.
    • (1993) Carbohydr. Res. , vol.238 , pp. 39-48
    • Roos, Y.1
  • 52
    • 0003071279 scopus 로고
    • Glass transition-related physico-chemical changes in foods
    • Roos, YH. 1995. Glass transition-related physico-chemical changes in foods. Food Technol. 49 (October):97-102.
    • (1995) Food Technol. , vol.49 , Issue.OCTOBER , pp. 97-102
    • Roos, Y.H.1
  • 53
    • 84988099035 scopus 로고
    • Amorphous state and delayed ice formation in sucrose solutions
    • Roos, Y & Karel, M. 1991. Amorphous state and delayed ice formation in sucrose solutions. Int. J. Food Sci.Technol. 26:553-566.
    • (1991) Int. J. Food Sci.Technol. , vol.26 , pp. 553-566
    • Roos, Y.1    Karel, M.2
  • 54
    • 0000697710 scopus 로고
    • Rentention of diacetyl in milk during spray- and storage
    • Senoussi, A, Dumoulin, ED & Berk, Z. 1995. Rentention of diacetyl in milk during spray- and storage. J. Food Sci. 60 (5):894-905.
    • (1995) J. Food Sci. , vol.60 , Issue.5 , pp. 894-905
    • Senoussi, A.1    Dumoulin, E.D.2    Berk, Z.3
  • 55
    • 23044491248 scopus 로고
    • Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model
    • Shimada, Y, Roos, Y & Karel, M. 1991. Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model. J. Agric. Food Chem. 39:637-641.
    • (1991) J. Agric. Food Chem. , vol.39 , pp. 637-641
    • Shimada, Y.1    Roos, Y.2    Karel, M.3
  • 56
    • 0002665362 scopus 로고
    • Recent advances in starch retrogradation
    • Stivala, SS, Crescenzi, V & Dea, ICM (eds). Gordon and Breach Sci Pubs
    • Slade, L & Levine, H. 1987. Recent advances in starch retrogradation. In Stivala, SS, Crescenzi, V & Dea, ICM (eds). Recent Developments in Industrial Polysachharides. Gordon and Breach Sci Pubs:387-430.
    • (1987) Recent Developments in Industrial Polysachharides , pp. 387-430
    • Slade, L.1    Levine, H.2
  • 57
    • 84991190091 scopus 로고
    • 'Collapse', a structural transition in freeze dried carbohydrates II. Effect of solute composition
    • To, EC & Flink, JM. 1978. 'Collapse', a structural transition in freeze dried carbohydrates II. Effect of solute composition. J. Food Technol. 13:567-581.
    • (1978) J. Food Technol. , vol.13 , pp. 567-581
    • To, E.C.1    Flink, J.M.2
  • 58
    • 84986747279 scopus 로고
    • Loss of structure in freeze-dried carbohydrates solutions: Effect of temperature, moisture content and composition
    • Tsourouflis, S, Flink, JM & Karel, M. 1976. Loss of structure in freeze-dried carbohydrates solutions: effect of temperature, moisture content and composition. J. Sci. Food Agric. 27:509-519.
    • (1976) J. Sci. Food Agric. , vol.27 , pp. 509-519
    • Tsourouflis, S.1    Flink, J.M.2    Karel, M.3
  • 59
    • 0001277055 scopus 로고
    • Correlation between glass transition temperature and starch retrogradation in the presence of sugars and maltodex-trins
    • Wang, YJ & Jane, J. 1994. Correlation between glass transition temperature and starch retrogradation in the presence of sugars and maltodex-trins. Cereal Chem. 71(6):527-531.
    • (1994) Cereal Chem. , vol.71 , Issue.6 , pp. 527-531
    • Wang, Y.J.1    Jane, J.2
  • 60
    • 0002110714 scopus 로고
    • Factors influencing volatiles release from encapsulation matrices
    • Risch, SJ & Reineccius, GA (ed). Encapsulation and Controlled Release of Food Ingredients
    • Whorton, C. 1995. Factors influencing volatiles release from encapsulation matrices. In Risch, SJ & Reineccius, GA (ed). Encapsulation and Controlled Release of Food Ingredients. ACS Symposium Series 590:135-141.
    • (1995) ACS Symposium Series , vol.590 , pp. 135-141
    • Whorton, C.1
  • 61
    • 0002407635 scopus 로고
    • Evaluation of the mechanisms associated with the release of encapsulated flavor materials from maltodextrin matrices
    • Risch, SJ & Reineccius, GA (ed). Encapsulation and Controlled Release of Food Ingredients
    • Whorton, C & Reineccius, GA. 1995. Evaluation of the mechanisms associated with the release of encapsulated flavor materials from maltodextrin matrices. In Risch, SJ & Reineccius, GA (ed). Encapsulation and Controlled Release of Food Ingredients. ACS Symposium Series 590:142-159.
    • (1995) ACS Symposium Series , vol.590 , pp. 142-159
    • Whorton, C.1    Reineccius, G.A.2
  • 62
    • 84987251934 scopus 로고
    • Characterisation of starch from bread aged at different temperature
    • Zeleznak, KJ & Hoseney, RC. 1987a. Characterisation of starch from bread aged at different temperature. Starch/Starke 39(7):231-233.
    • (1987) Starch/Starke , vol.39 , Issue.7 , pp. 231-233
    • Zeleznak, K.J.1    Hoseney, R.C.2
  • 63
    • 0001252219 scopus 로고
    • The glass transition in starch
    • Zeleznak, KJ & Hoseney, RC. 1987b. The glass transition in starch. Cereal Chem. 64(2): 121-124.
    • (1987) Cereal Chem. , vol.64 , Issue.2 , pp. 121-124
    • Zeleznak, K.J.1    Hoseney, R.C.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.