Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations

Journal of Food Engineering

Volumn 67, Issue 1-2, 2005, Pages 157-165

  Buera, Pilar ^a,b   Schebor, Carolina ^a,b   Elizalde, Beatriz ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Consejo Nac IC/TR Argentina ^*  (Argentina)

Author keywords

Amorphous sugars; Crystallization; Dehydration; Dehydroprotectants; Structure

Indexed keywords

AMORPHOUS SUGARS; DEHYROPROTECTANTS; PRODUCT QUALITY; SUGAR CRYSTALLIZATION;

CRYSTALLIZATION; DEHYDRATION; ENZYMES; FOOD ADDITIVES; FOOD PROCESSING; LIPIDS; OXIDATION; SUPERCOOLING;

CARBOHYDRATES;

EID: 8344239696     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.05.052     Document Type: Article

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