Effect of maltodextrin on the stability of freeze-dried borojó (Borojoa patinoi Cuatrec.) powder

Journal of Food Engineering

Volumn 97, Issue 1, 2010, Pages 72-78

  Mosquera, L H ^b   Moraga, G ^a   Martinez Navarrete N ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b Universidad Tecnologica del Choco   (Colombia)

Author keywords

Boroj ; Freeze drying; Fruit powders; Glass transition; Maltodextrin; Water sorption

Indexed keywords

CRITICAL WATER ACTIVITY; CRITICAL WATER CONTENT; FREEZE-DRYING; GLASS TRANSITION TEMPERATURE; GLASSY STATE; MALTODEXTRINS; PHYSICOCHEMICAL ANALYSIS; ROOM TEMPERATURE; WATER SORPTION;

ADSORPTION; ATMOSPHERIC TEMPERATURE; DEWATERING; FLAVORS; FRUITS; GLASS; LOW TEMPERATURE DRYING; WATER CONTENT;

GLASS TRANSITION;

BOROJOA PATINOI;

EID: 71749094754     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.09.017     Document Type: Article

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