Phase transitions and functionality of enzymes and yeasts in dehydrated matrices

Food Science and Technology International

Volumn 9, Issue 3, 2003, Pages 163-172

  Mazzobre, M F ^a   Hough, G ^b   Buera, M P ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Inst Sup Exp Tecnol Alimentaria   (Argentina)

Author keywords

Crystallisation; Electrolyte; Enzyme; Freeze drying; Stability; State diagrams; Sugars; Yeast

Indexed keywords

AMORPHOUS MATERIALS; CRYSTALLIZATION; DEHYDRATION; DIFFERENTIAL SCANNING CALORIMETRY; MICROSCOPIC EXAMINATION; MOLECULAR WEIGHT; PHASE TRANSITIONS; X RAY DIFFRACTION ANALYSIS; YEAST;

BIOMOLECULES;

ENZYMES;

EID: 0042384400     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013203035398     Document Type: Conference Paper

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