Measurement of thermal characteristics of spray-dried milk and juice blend

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 7, 2009, Pages 89-98

  Afifi, Hanan S ^a   Abu Shelaibi, A A ^a   Laleye, L C ^a   Ismail, I A ^a  

^a UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

Author keywords

Differential Scanning Calorimetry (DSC); Glass transition; Grape peach milk powder; Spray dried powder

Indexed keywords

CASEIN; GLUCOSE; LACTOSE; MILK PROTEIN; SUCROSE; WATER;

ANIMAL; ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; FRUIT; FUNCTIONAL FOOD; GRAPE; HEAT; METHODOLOGY; MILK; PHYSICAL CHEMISTRY; PIGMENTATION; PRESSURE; PRUNUS; TRANSITION TEMPERATURE;

ANIMALS; BEVERAGES; CALORIMETRY, DIFFERENTIAL SCANNING; CASEINS; FOOD HANDLING; FRUIT; FUNCTIONAL FOOD; GLUCOSE; HOT TEMPERATURE; LACTOSE; MILK; MILK PROTEINS; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; PRESSURE; PRUNUS; SUCROSE; TRANSITION TEMPERATURE; VITIS; WATER;

EID: 77951464786     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480802595526     Document Type: Article

References (20)

1. Adil IH, .Çetin HI, Yener ME, Bayindirli A. 2007. Subcritical (carbon dioxide-ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts. J Supercrit Fluids 43(1):55-63.
2. Aguilera JM, Del Valle JM, Karel M. 1995. Caking phenomenon in amorphous food powders. Trends Food Sci Technol 6:149-155.
3. Association of Official Analytical Chemists. 2000. Official methods of analysis. 17th ed. Washington, DC: USA Association of Official Agricultural Chemists.
4. Cal-Vidal J, Falcone M. 1985. Processing conditions affecting the hygroscopic behavior of freeze dried passion fruit juice. J Food Sci 50:1238-1253.
5. Cardoso JM, Bolini HM. 2007. Different sweeteners in peach nectar: Ideal and equivalent sweetness. Food Res Int 40:1249-1253.
6. Chan MM. 2002. Antimicrobial effect of resveratrol on dermatophytes and bacterial pathogens of the skin. Biochem Pharmacol 63:99-104.
7. FAO. 2007. FAO statistics. Food and Agriculture Organization of the United Nations. Available online at: http://www.fao.org/corp/statistics.html. (Accessed 5 August 2008)
8. Galazka VB, Smith D, Ledward DA, Dickinson E. 1999. Interaction of ovalbumin with sulphated polysaccharides: Effects of pH, ionic strength, heat and high pressure treatment. Food Hydrocoll 13: 81-88. (Pubitemid 129499440)
9. Halliwell B. 2007. Dietary polyphenols: Good, bad, or indifferent for your health? Cardiovasc Res 73: 341-347.
10. Hashimoto T, Hagiwara T, Suzuki T, Takai R. 2003. Study on the glass transition of Katsuobushi (boiled and dried bonito fish stick) by differential scanning calorimetry and dynamic mechanical analysis. Fish Sci 69:1290-1297.
11. Kim EH-J, Chena XD, Pearce D. 2005. Melting characteristics of fat present on the surface of industrial spray-dried dairy powders. Coll Surf B Biointerfaces 42:1-8. (Pubitemid 40392470)
12. Knudsen JC, Antanuse HS, Risbo J, Skibsted LH. 2002. Induction time and kinetics of crystallization of amorphous lactose, infant formula and whole milk powder as studied by isothermal differential scanning calorimetry. Milchwissenschaft 57(9/10):543-546.
13. Levine H, Slade L. 1986a. A polymer physicochemical approach to the study of the commercial starch hydrolysis products (SHP's). Carbohydr Polym 6:213-244.
14. Levine H, Slade L. 1986b. A food polymer science approach to the practice of cryo stabilization technology. Comm Agric Food Chem 1:315-396.
15. Murphy MM, Douglass JS, Johnson RK, Spence LA. 2008. Drinking flavored or plain milk is positively associated with nutrient intake and is not associated with adverse effects on weight status in US children and Adolescents. J Am Diet Assoc 108(4):631-639.
16. Roe KD, Labuza TP. 2005. Glass transition and crystallization of amorphous trehalose-sucrose mixtures. Int J Food Prop 8:559-574.
17. Roos Y, Karel M. 1990. Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials. Biotechnol Progr 6:159-163. (Pubitemid 20717152)
18. Roos Y, Karel M. 1991a. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. J Food Sci 56:38-43.
19. Roos Y, Karel M. 1991b. Phase transitions of mixtures of amorphous polysaccharides and sugars. Biotechnol Prog 7:49-53.
20. Slade L, Levine H. 1991. Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety. Crit Rev Food Sci Nutr 30(2-3):115-360.