Thermal analysis, state transitions and food quality

Journal of Thermal Analysis and Calorimetry

Volumn 71, Issue 1, 2003, Pages 197-203

  Roos, Y H ^a  

^a Food Technol and Nutrition Univ   (Ireland)

Author keywords

Food properties; Glass transition; State diagram; Thermal analysis

Indexed keywords

CRYSTAL STRUCTURE; CRYSTALLIZATION; ENZYME KINETICS; GLASS TRANSITION; RELAXATION PROCESSES; STABILITY; THERMOANALYSIS; THERMODYNAMIC PROPERTIES; WATER;

ENZYMATIC REACTIONS; FOOD PROPERTIES; FOOD QUALITY; GELATINISED STARCH; ICE FORMATION; NONENZYMATIC BROWNING; STATE DIAGRAMS; WATER PLASTICISATION;

FOOD PRODUCTS;

EID: 0037288959     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (35)

1. L. Slade and H. Levine, Crit. Rev. Food Sci. Nutr., 30 (1991) 115.
2. L. Slade and H. Levine, Adv. Food Nutr. Res., 38 (1995) 103.
3. Y. H. Roos, Phase Transitions in Foods, Academic Press, San Diego, CA. 1995, p. 360.
4. M. T. Kalichevsky, E. M. Jaroszkiewicz, S. Ablett, J. M. V. Blanshard and P. J. Lillford, Carbohydr. Polym., 18 (1992) 77.
5. T. R. Noel, R. Parker and S. G. Ring, Carbohydr. Res., 282 (1996) 193.
6. G. K. Moates, T. R. Noel, R. Parker and S. G. Ring, Carbohydr. Polym., 44 (2001) 247.
7. R. A. Talja and Y. H. Roos, Thermochim. Acta, 380 (2001) 109.
8. T. J. Laaksonen, T. Kuuva, K. Jouppila and Y. H. Roos, J. Food Sci., 67 (2002) 223.
9. L. H. Sperling, 'Introduction to Physical Polymer Science', John Wiley & Sons, Inc., New York 1986, p. 439.
10. Y. H. Roos, M. Karel and J. L. Kokini, Food Technol., 50 (1996) 95.
11. L. N. Bell, Food Res. Int., 28 (1996) 591.
12. L. N. Bell, D. E. Touma, K. L. White and Y.-H. Chen, J. Food Sci., 63 (1998) 625.
13. D. Champion, M. Le Meste and D. Simatos, Trends Food Sci. Technol., 11 (2000) 41.
14. K. Kouassi and Y. H. Roos, J. Agric. Food Chem., 48 (2000) 2461.
15. G. W. White and S. H. Cakebread, J. Food Technol., 1 (1966) 73.
16. F. Sauvageot and G. Blond, J. Texture Stud., 22 (1991) 423.
17. Y. Shimada, Y. Roos and M. Karel, J. Agric. Food Chem., 39 (1991) 637.
18. H. D. Goff, Pure Appl. Chem., 67 (1995) 1801.
19. R. W. Hartel, Crystallization in Foods. Aspen Publishers, Gaithersburg 2001, p. 325.
20. Y. Roos and M. Karel, Int. J. Food Sci. Technol., 26 (1991) 553.
21. R. D. Ludescher, N. K. Shah, C. P. McCaul and K. V. Simon, Food Hydrocolloids, 15 (2001) 331.
22. M. T. Kalichevsky and J. M. V. Blanshard, Carbohydr. Polym., 20 (1993) 107.
23. S. M. Lievonen, T. J. Laaksonen and Y. H. Roos, J. Agric. Food Chem., 46 (1998) 2778.
24. Y. H. Roos, Carbohydr. Res., 238 (1993) 39.
25. R. C. Hoseney, K. Zeleznak and C. S. Lai, Cereal Chem., 63 (1986) 285.
26. K. J. Zeleznak and R. C. Hoseney, Cereal Chem., 64 (1987) 121.
27. M. T. Kalichevsky, J. M. V. Blanshard and P. F. Tokarczuk, Int. J. Food Sci. Technol., 28 (1993) 139.
28. M. Gordon and J. S. Taylor, J. Appl. Chem., 2 (1952) 493.
29. M. Peleg, Rheol. Acta, 32 (1993) 575.
30. K. L. White and L. N. Bell, J. Food Sci., 64 (1999) 1010.
31. B. Makower and W. B. Dye, J. Agric. Food Chem., 4 (1956) 72.
32. C. G. Biliaderis, C. M. Page, T. J. Maurice and B. O. Juliano, J. Agric. Food Chem., 34 (1986) 6.
33. Y. Roos and M. Karel, J. Food Sci., 57 (1992) 775.
34. K. Jouppila and Y. H. Roos, J. Dairy Sci., 77 (1994) 2907.
35. M. E. Sahagian and H. D. Goff, Food Res. Intl., 28 (1995) 1.