Effect of saccharides on glass transition temperatures of frozen and freeze dried bovine plasma protein

Journal of Food Engineering

Volumn 106, Issue 1, 2011, Pages 74-79

  Rodríguez Furlán, Laura T ^a   Lecot, Javier ^b   Pérez Padilla, Antonio ^a   Campderrós, Mercedes E ^a   Zaritzky, Noemi ^b,c  

^a UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^c UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Glass transition temperature; Inulin; Multi component matrix; Plasma proteins

Indexed keywords

BOVINE PLASMA; CRYSTALLIZATION TEMPERATURE; GLASS TRANSITION TEMPERATURE; INULIN; MULTI-COMPONENT SYSTEMS; MULTICOMPONENTS; PLASMA PROTEIN; PLASMA PROTEINS; PLASTICIZING EFFECTS; PROTECTIVE AGENTS; STABILIZING EFFECTS; STORAGE STABILITY; STORAGE TEMPERATURES; THEORETICAL MODELS; TRANSITION TEMPERATURE;

BIOCATALYSTS; DIFFERENTIAL SCANNING CALORIMETRY; GLASS; GLUCOSE; PLASMA STABILITY; PLASMAS; PROTEINS; SUGAR (SUCROSE); TEMPERATURE;

GLASS TRANSITION;

BOVINAE;

EID: 79956205061     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.04.010     Document Type: Article

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