Comparison of dielectric properties and non-enzymatic browning kinetics around glass transition

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 3, 2003, Pages 297-305

  Lievonen, Satu M ^a   Roos, Yrjö H ^b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Dielectric analysis; Glass transition; Non enzymatic browning; Relaxation

Indexed keywords

MALTODEXTRIN; POVIDONE; WATER;

ARTICLE; CHEMICAL MODEL; CHEMICAL REACTION KINETICS; CONTROLLED STUDY; DIELECTRIC CONSTANT; DIFFERENTIAL SCANNING CALORIMETRY; FOOD BIOTECHNOLOGY; GLASS TRANSITION TEMPERATURE; GRAVIMETRY; LOW TEMPERATURE; SENSITIVITY ANALYSIS; SPECTROSCOPY; TEMPERATURE MEASUREMENT; WATER CONTENT;

EID: 0042786884     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(03)00042-0     Document Type: Article

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