Glass transition properties of frozen and freeze-dried surimi products: Effects of sugar and moisture on the glass transition temperature

Food Hydrocolloids

Volumn 22, Issue 2, 2008, Pages 255-262

  Ohkuma, Chisato ^a   Kawai, Kiyoshi ^b   Viriyarattanasak, Chotika ^a   Mahawanich, Thanachan ^c   Tantratian, Sumate ^c   Takai, Rikuo ^a   Suzuki, Toru ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

DSC; Glass transition; Myofibrillar proteins; Surimi; Trehalose

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; GLASS; MOISTURE; TEMPERATURE;

%MOISTURE; DSC; GLASS TRANSITION TEMPERATURE TG; MYOFIBRILLAR PROTEINS; SUGAR CONTENT; SUGAR LEVELS; SUGAR MIXTURES; SURIMI; TRANSITION PROPERTIES; TREHALOSE;

GLASS TRANSITION;

CYPRINIDAE;

EID: 34547828743     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.11.011     Document Type: Article

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