Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein

Journal of Food Engineering

Volumn 91, Issue 2, 2009, Pages 287-296

  Kurozawa, Louise Emy ^a   Park, Kil Jin ^a   Hubinger, Miriam Dupas ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

BET model; Calorimetry; GAB model; Gordon Taylor model; Isotherms; Stability

Indexed keywords

ABS RESINS; ADHESIVES; ADSORPTION; ADSORPTION ISOTHERMS; ATMOSPHERIC TEMPERATURE; CALORIMETRY; CURING; DEWATERING; DRYING; FLAVORS; GLASS; HYDROLYSIS; ISOTHERMS; MEATS; PESTICIDES; POWDERS; SORPTION; SPRAY DRYING; SUPERCONDUCTING TRANSITION TEMPERATURE;

BET MODEL; BET MODELS; CHICKEN MEATS; DIFFERENTIAL SCANNING CALORIMETERS; GAB MODEL; GLASS TRANSITION TEMPERATURES; GORDON-TAYLOR MODEL; GRAVIMETRIC METHODS; GUM ARABICS; MALTODEXTRIN; PLASTICIZING EFFECTS; PROTEIN HYDROLYSATES; SORPTION ISOTHERMS; STORAGE STABILITIES; TAYLOR MODELS; WATER ACTIVITIES; WATER SORPTIONS;

GLASS TRANSITION;

ACACIA SENEGAL;

EID: 56649118949     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.09.006     Document Type: Article

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