Microscopy and calorimetry as complementary techniques to analyze sugar crystallization from amorphous systems

Carbohydrate Research

Volumn 338, Issue 6, 2003, Pages 541-548

  Mazzobre, María F ^a   Aguilera, José M ^b   Buera, María P ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Crystallization; DSC; Freeze drying; Lactose; Microstructures; Optical microscopy; Trehalose

Indexed keywords

CRYSTAL MICROSTRUCTURE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; KINETIC THEORY; LIGHT POLARIZATION; MICROSCOPIC EXAMINATION;

POLARIZED LIGHT VIDEO MICROSCOPY (PLV);

SUGAR (SUCROSE);

LACTOSE; TREHALOSE;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL REACTION KINETICS; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION TEMPERATURE; INTERMETHOD COMPARISON; MICROSCOPY; POLARIZED LIGHT VIDEO MICROSCOPY; PRIORITY JOURNAL; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE; VALIDATION PROCESS;

CALORIMETRY, DIFFERENTIAL SCANNING; CARBOHYDRATES; CRYSTALLIZATION; FREEZE DRYING; HUMIDITY; KINETICS; LACTOSE; MICROSCOPY, POLARIZATION; MICROSCOPY, VIDEO; TEMPERATURE; TREHALOSE;

EID: 0037436443     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0008-6215(02)00495-0     Document Type: Article

References (25)

1. Crowe J.H., Crowe L.M., Chapman D. Science. 223:1984;701-703.
2. Carpenter J.F., Crowe L., Crowe J. Biochim. Biophys. Acta. 923:1987;109-115.
3. Carpenter J., Crowe J. Cryobiology. 25:1988;459-470.
4. Crowe J., Leslie S., Crowe L. Cryobiology. 31:1994;355-366.
5. Leslie S., Israeli B., Lighthart J., Crowe J., Crowe L. Appl. Environ. Microbiol. 61:1995;3592-3597.
6. Suzuki T., Imamura K., Yamamoto K., Satoh T., Okazaki M. J. Chem. Eng. Jpn. 30:1997;609-613.
7. Mazzobre M.F., Buera M.P. Biochim. Biophys. Acta. 1473:1999;337-344.
8. Hartel R. Measurements of crystalline structure in foods. Crystallization in Foods. 2001;34-90 Aspen Publishers, Gaithersburg, MD.
9. Roos Y., Karel M. Biotechnol. Prog. 7:1991;49-53.
10. O'Brien J. J. Food Sci. 61:1996;679-682.
11. Gabarra P., Hartel W. J. Food Sci. 63:1998;523-528.
12. Mazzobre M.F., Soto G., Aguilera J.M., Buera M.P. Food Res. Int. 34:2001;903-911.
13. Flint F.O. The evaluation of food structure by light microscopy. Blanshard J.M.V., Michell R. Food Structure. Its Creation and Evaluation. 1988;351-380 Butterworths, London.
14. Stanley D.W., Aguilera J.M., Baker K.W., Jackman R.L. Structure/property relationships of foods as affected by processing and storage. Rao M.A., Hartel R.W. Phase/state Transitions in Foods. 1998;1-56 Marcel Dekker, New York.
15. Aguilera J.M., Stanley D.W. Examining microstructure. Microstructural Principles of Food Processing and Engineering. 2nd ed. 1999;1-70 Aspen Publishers, Gaithersburg, MD.
16. Gedde W.U. Polymer Physics. 1st ed. 1995;169-198 Chapman and Hall, London.
17. McKenzie A.P., Rapatz G.L. Biodynamica. 10:1968;219-227.
18. Budiaman E.R., Fennema O.R. J. Dairy Sci. 70:1987;534-546.
19. McClellan M.R., Morris G.J., Grout B.W., Hughes K. Light microscopy of food stuffs during freezing and thawing. Bald W.B. Food Freezing: Today and Tomorrow. 1991;171-185 Springer, London.
20. Smith P.R., Cebula D.J., Povey M.J.W. J. Am. Oil. Chem. Soc. 71:1994;1367-1372.
21. Kedward C.J., Macnaughtan W., Blanshard J.M.V., Mitchell J.R. J. Food Sci. 63:1998;192-197.
22. Avrami M. J. Chem. Phys. 7:1939;1103-1112.
23. Arvanitoyanis I., Blanshard J. J. Food Eng. 22:1994;197-205.
24. Shamblin S.L., Huang E.Y., Zografi G.J. Thermal Anal. 47:1996;1567-1579.
25. Jouppila K., Roos Y.H. J. Dairy Sci. 77:1994;2907-2915.