Effect of maltodextrins in the water-content-water activity-glass transition relationships of noni (Morinda citrifolia L.) pulp powder

Journal of Food Engineering

Volumn 103, Issue 1, 2011, Pages 47-51

  Fabra, María José ^a   Márquez, Eliosbel ^b   Castro, Débora ^c   Chiralt, Amparo ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b Instituto de Investigaciones para la Industria Alimenticia   (Cuba)

^c Instituto Finlay   (Cuba)

Author keywords

Critical values; Glass transition; Maltodextrin; Noni

Indexed keywords

ANDERSONS; CRITICAL VALUE; CRITICAL WATER ACTIVITY; CRITICAL WATER CONTENT; EQUILIBRIUM WATER CONTENTS; EXPERIMENTAL DATA; GLASS TRANSITION TEMPERATURE; GLASSY STATE; GUGGENHEIM; MALTODEXTRINS; MORINDA CITRIFOLIA; NONI; WATER ACTIVITY; WATER SORPTION;

DIFFERENTIAL SCANNING CALORIMETRY; FLAVORS; GLASS; SORPTION; TEMPERATURE; WATER CONTENT;

GLASS TRANSITION;

MORINDA CITRIFOLIA;

EID: 78649324140     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.09.018     Document Type: Article

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