Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars

Carbohydrate Research

Volumn 345, Issue 2, 2010, Pages 303-308

  Schebor, Carolina ^a,b   Mazzobre, María Florencia ^a,b   Buera, María del Pilar ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Member of CONICET   (Argentina)

Author keywords

Crystallization; Hydrated crystals; Raffinose; Stabilizing agents; Trehalose

Indexed keywords

AMORPHOUS PHASE; BIOPROTECTANT; CRYSTALLIZATION BEHAVIOR; FOOD INGREDIENTS; GLASS TRANSITION TEMPERATURE; RAFFINOSE; RELATIVE HUMIDITIES; SHELF LIFE; STABILIZING AGENTS; TIME-DEPENDENT;

ATMOSPHERIC HUMIDITY; CRYSTALLIZATION; GLASS; HYDRATES; HYDRATION; SUGAR (SUCROSE); SUGARS; WATER CONTENT;

GLASS TRANSITION;

RAFFINOSE; TREHALOSE; WATER;

ARTICLE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION TEMPERATURE; HUMIDIFIER; HUMIDITY; PHASE TRANSITION; PRIORITY JOURNAL; STORAGE;

CRYSTALLIZATION; FREEZE DRYING; GLASS; HUMIDITY; KINETICS; PHASE TRANSITION; RAFFINOSE; TRANSITION TEMPERATURE; TREHALOSE; WATER;

EID: 72649104280     PISSN: 00086215     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carres.2009.10.014     Document Type: Article

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