-
2
-
-
11844257579
-
Crystallization and X-ray diffraction of spray-dried and freeze-dried amorphous lactose
-
Haque MK, Roos YH. 2005. Crystallization and X-ray diffraction of spray-dried and freeze-dried amorphous lactose. Carbohydr Res 340: 293-301.
-
(2005)
Carbohydr Res
, vol.340
, pp. 293-301
-
-
Haque, M.K.1
Roos, Y.H.2
-
3
-
-
0004225313
-
Crystallization in foods
-
Gaithersburg, MD: Aspen
-
Hartel RW. 2001. Crystallization in foods. Gaithersburg, MD: Aspen.
-
(2001)
-
-
Hartel, R.W.1
-
4
-
-
0346789240
-
Glass transition, water plasticization, and lactose crystallization in skim milk powder
-
Jouppila K, Kansikas J, Roos YH. 1997. Glass transition, water plasticization, and lactose crystallization in skim milk powder. J Dairy Sci 80: 3152-60.
-
(1997)
J Dairy Sci
, vol.80
, pp. 3152-3160
-
-
Jouppila, K.1
Kansikas, J.2
Roos, Y.H.3
-
5
-
-
85009930005
-
Water sorption and time-dependent phenomena of milk powders
-
Jouppila K, Roos YH. 1994a. Water sorption and time-dependent phenomena of milk powders. J Dairy Sci 77: 1798-808.
-
(1994)
J Dairy Sci
, vol.77
, pp. 1798-1808
-
-
Jouppila, K.1
Roos, Y.H.2
-
6
-
-
21844522168
-
Glass transitions and crystallization in milk powders
-
Jouppila K, Roos YH. 1994b. Glass transitions and crystallization in milk powders. J Dairy Sci 77: 2907-15.
-
(1994)
J Dairy Sci
, vol.77
, pp. 2907-2915
-
-
Jouppila, K.1
Roos, Y.H.2
-
7
-
-
0027147762
-
The effect of fructose and water on the glass transition of amylopectin
-
Kalichevsky MT, Blanshard JMV. 1993. The effect of fructose and water on the glass transition of amylopectin . Carbohydr Polym 20: 107-13.
-
(1993)
Carbohydr Polym
, vol.20
, pp. 107-113
-
-
Kalichevsky, M.T.1
Blanshard, J.M.V.2
-
8
-
-
67349199077
-
Recent research and development in the field of low-moisture and intermediate-moisture foods
-
Karel M. 1973. Recent research and development in the field of low-moisture and intermediate-moisture foods. CRC Crit Rev Food Technol 3: 329-73.
-
(1973)
CRC Crit Rev Food Technol
, vol.3
, pp. 329-373
-
-
Karel, M.1
-
9
-
-
0000498173
-
Stability-related transitions of amorphous foods
-
Karel M, Anglea S, Buera P, Karmas R, Levi G, Roos Y. 1994. Stability-related transitions of amorphous foods. Thermochim Acta 246: 249-69.
-
(1994)
Thermochim Acta
, vol.246
, pp. 249-269
-
-
Karel, M.1
Anglea, S.2
Buera, P.3
Karmas, R.4
Levi, G.5
Roos, Y.6
-
10
-
-
0000809352
-
Experimental production of tomato powder by spray drying
-
Lazar ME, Brown AH, Smith GS, Wong FF, Linquist FE. 1956. Experimental production of tomato powder by spray drying. Food Technol 10: 129-34.
-
(1956)
Food Technol
, vol.10
, pp. 129-134
-
-
Lazar, M.E.1
Brown, A.H.2
Smith, G.S.3
Wong, F.F.4
Linquist, F.E.5
-
11
-
-
0001190214
-
Collapse " phenomena: a unifying concept for interpreting the behaviour of low moisture foods
-
In: Blanshard JMV, Mitchell JR, editors. Food structure: its creation and evaluation. London: Butterworth's
-
Levine H, Slade L. 1988. "Collapse " phenomena: a unifying concept for interpreting the behaviour of low moisture foods. In: Blanshard JMV, Mitchell JR, editors. Food structure: its creation and evaluation. London: Butterworth's. p 149-80.
-
(1988)
, pp. 149-180
-
-
Levine, H.1
Slade, L.2
-
12
-
-
33947462374
-
Equilibrium moisture content and crystallization of amorphous sucrose and glucose
-
Makower B, Dye WB. 1956. Equilibrium moisture content and crystallization of amorphous sucrose and glucose. J Agric Food Chem 4: 72-7.
-
(1956)
J Agric Food Chem
, vol.4
, pp. 72-77
-
-
Makower, B.1
Dye, W.B.2
-
13
-
-
44249094878
-
State transitions and physicochemical aspects of cryoprotection and stabilization in freeze-drying of Lactobacillus rhamnosus GG (LGG)
-
Pehkonen KS, Roos YH, Song M, Ross RP, Stanton C. 2008. State transitions and physicochemical aspects of cryoprotection and stabilization in freeze-drying of Lactobacillus rhamnosus GG (LGG). J Appl Microbiol 104(6): 1732-43.
-
(2008)
J Appl Microbiol
, vol.104
, Issue.6
, pp. 1732-1743
-
-
Pehkonen, K.S.1
Roos, Y.H.2
Song, M.3
Ross, R.P.4
Stanton, C.5
-
14
-
-
85015662965
-
Flowability of food powders and methods for its evaluation
-
Peleg M. 1977. Flowability of food powders and methods for its evaluation. J Food Proc Eng 1: 303-28.
-
(1977)
J Food Proc Eng
, vol.1
, pp. 303-328
-
-
Peleg, M.1
-
15
-
-
0001988439
-
Physical characteristics of food powders. In: Peleg M, Bagley EB, editors
-
Physical properties of foods. Westport, CT: AVI
-
Peleg M. 1983. Physical characteristics of food powders. In: Peleg M, Bagley EB, editors. Physical properties of foods. Westport, CT: AVI. p 293-323.
-
(1983)
, pp. 293-323
-
-
Peleg, M.1
-
16
-
-
0027031604
-
On the use of the WLF model in polymers and foods
-
Peleg M. 1992. On the use of the WLF model in polymers and foods. Crit Rev Food Sci Nutr 32: 59-66.
-
(1992)
Crit Rev Food Sci Nutr
, vol.32
, pp. 59-66
-
-
Peleg, M.1
-
17
-
-
0001445123
-
Mapping the stiffness-temperature-moisture relationship of solid biomaterials at and around their glass transition
-
Peleg M. 1993. Mapping the stiffness-temperature-moisture relationship of solid biomaterials at and around their glass transition. Rheol Acta 32: 575-80.
-
(1993)
Rheol Acta
, vol.32
, pp. 575-580
-
-
Peleg, M.1
-
18
-
-
0027526185
-
Melting and glass transitions of low molecular weight carbohydrates
-
Roos Y. 1993. Melting and glass transitions of low molecular weight carbohydrates. Carbohydr Res 238: 39-48.
-
(1993)
Carbohydr Res
, vol.238
, pp. 39-48
-
-
Roos, Y.1
-
19
-
-
0003877622
-
Phase transitions in foods
-
San Diego: Academic
-
Roos YH. 1995. Phase transitions in foods. San Diego: Academic.
-
(1995)
-
-
Roos, Y.H.1
-
20
-
-
0036655346
-
Importance of glass transition and water activity to spray drying and stability of dairy powders
-
Roos YH. 2002. Importance of glass transition and water activity to spray drying and stability of dairy powders. Lait 82: 475-84.
-
(2002)
Lait
, vol.82
, pp. 475-484
-
-
Roos, Y.H.1
-
21
-
-
84890006287
-
The glassy state
-
In: Lillford PJ, Aguilera JM, editors. Food materials science. New York: Springer
-
Roos YH. 2008. The glassy state. In: Lillford PJ, Aguilera JM, editors. Food materials science. New York: Springer. p 67-81.
-
(2008)
, pp. 67-81
-
-
Roos, Y.H.1
-
22
-
-
0025399132
-
Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials
-
Roos YH, Karel M. 1990. Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials. Biotechnol Prog 6: 159-63.
-
(1990)
Biotechnol Prog
, vol.6
, pp. 159-163
-
-
Roos, Y.H.1
Karel, M.2
-
23
-
-
84985233962
-
Plasticizing effect of water on thermal behavior and crystallization of amorphous food models
-
Roos YH, Karel M. 1991a. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. J Food Sci 56: 38-43.
-
(1991)
J Food Sci
, vol.56
, pp. 38-43
-
-
Roos, Y.H.1
Karel, M.2
-
24
-
-
0025807345
-
Phase transitions of mixtures of amorphous polysaccharides and sugars
-
Roos YH, Karel M. 1991b. Phase transitions of mixtures of amorphous polysaccharides and sugars. Biotechnol Prog 7: 49-53.
-
(1991)
Biotechnol Prog
, vol.7
, pp. 49-53
-
-
Roos, Y.H.1
Karel, M.2
-
25
-
-
84988099035
-
Amorphous state and delayed ice formation in sucrose solutions
-
Roos YH, Karel M. 1991c. Amorphous state and delayed ice formation in sucrose solutions. Int J Food Sci Technol 26: 553-66.
-
(1991)
Int J Food Sci Technol
, vol.26
, pp. 553-566
-
-
Roos, Y.H.1
Karel, M.2
-
26
-
-
0002594655
-
Nonequilibrium ice formation in carbohydrate solutions
-
Roos YH, Karel M. 1991d. Nonequilibrium ice formation in carbohydrate solutions. Cryo Lett 12: 367-76.
-
(1991)
Cryo Lett
, vol.12
, pp. 367-376
-
-
Roos, Y.H.1
Karel, M.2
-
27
-
-
84987344334
-
Crystallization of amorphous lactose
-
Roos YH, Karel M. 1992. Crystallization of amorphous lactose. J Food Sci 57: 775-7.
-
(1992)
J Food Sci
, vol.57
, pp. 775-777
-
-
Roos, Y.H.1
Karel, M.2
-
28
-
-
0002407595
-
Glass transitions in low moisture and frozen foods: effects on shelf life and quality
-
Roos YH, Karel M, Kokini JL. 1996. Glass transitions in low moisture and frozen foods: effects on shelf life and quality. Food Technol 50: 95-108.
-
(1996)
Food Technol
, vol.50
, pp. 95-108
-
-
Roos, Y.H.1
Karel, M.2
Kokini, J.L.3
-
29
-
-
0026068176
-
Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety
-
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: 115-360.
-
(1991)
Crit Rev Food Sci Nutr
, vol.30
, pp. 115-360
-
-
Slade, L.1
Levine, H.2
-
30
-
-
20444468113
-
Glass transitions and water-food structure interactions
-
Slade L, Levine H. 1995. Glass transitions and water-food structure interactions. Adv Food Nutr Res 38: 103-269.
-
(1995)
Adv Food Nutr Res
, vol.38
, pp. 103-269
-
-
Slade, L.1
Levine, H.2
-
31
-
-
0000431001
-
Volumetric interpretation of viscosity for concentrated and dilute sugar solutions
-
Soesanto T, Williams MC. 1981. Volumetric interpretation of viscosity for concentrated and dilute sugar solutions. J Phys Chem 85: 3338-41.
-
(1981)
J Phys Chem
, vol.85
, pp. 3338-3341
-
-
Soesanto, T.1
Williams, M.C.2
-
32
-
-
0003947026
-
Introduction to physical polymer science. 2nd ed
-
New York: John Wiley & Sons
-
Sperling LH. 1992. Introduction to physical polymer science. 2nd ed. New York: John Wiley & Sons.
-
(1992)
-
-
Sperling, L.H.1
-
33
-
-
84989133087
-
An overview of the nonequilibrium behavior of polymer glasses
-
Tant MR, Wilkes GL. 1981. An overview of the nonequilibrium behavior of polymer glasses. Polym Eng Sci 21: 874-95.
-
(1981)
Polym Eng Sci
, vol.21
, pp. 874-895
-
-
Tant, M.R.1
Wilkes, G.L.2
-
34
-
-
84991119348
-
"Collapse," a structural transition in freeze dried carbohydrates. I. Evaluation of analytical methods
-
To ET, Flink JM. 1978a. "Collapse," a structural transition in freeze dried carbohydrates. I. Evaluation of analytical methods. J Food Technol 13: 551-65.
-
(1978)
J Food Technol
, vol.13
, pp. 551-565
-
-
To, E.T.1
Flink, J.M.2
-
35
-
-
84991190091
-
Collapse, " a structural transition in freeze dried carbohydrates. II. Effect of solute composition
-
To ET, Flink JM. 1978b. "Collapse, " a structural transition in freeze dried carbohydrates. II. Effect of solute composition. J Food Technol 13: 567-81.
-
(1978)
J Food Technol
, vol.13
, pp. 567-581
-
-
To, E.T.1
Flink, J.M.2
-
36
-
-
84991128974
-
Collapse, " a structural transition in freeze dried carbohydrates. III. Prerequisite of recrystallization
-
To ET, Flink JM. 1978c. "Collapse, " a structural transition in freeze dried carbohydrates. III. Prerequisite of recrystallization. J Food Technol 13: 583-94.
-
(1978)
J Food Technol
, vol.13
, pp. 583-594
-
-
To, E.T.1
Flink, J.M.2
-
37
-
-
84986747279
-
Loss of structure in freeze-dried carbohydrates solutions: effect of temperature, moisture content and composition
-
Tsourouflis S, Flink M, Karel M. 1976. Loss of structure in freeze-dried carbohydrates solutions: effect of temperature, moisture content and composition. J Sci Food Agric 27: 509-19.
-
(1976)
J Sci Food Agric
, vol.27
, pp. 509-519
-
-
Tsourouflis, S.1
Flink, M.2
Karel, M.3
-
38
-
-
0002718697
-
Preservation of skim-milk powders: role of water activity and temperature in lactose crystallization and lysine loss
-
In: Seow CC, editor. Food preservation by water activity control. Amsterdam: Elsevier
-
Vuataz G. 1988. Preservation of skim-milk powders: role of water activity and temperature in lactose crystallization and lysine loss. In: Seow CC, editor. Food preservation by water activity control. Amsterdam: Elsevier. p 73-101.
-
(1988)
, pp. 73-101
-
-
Vuataz, G.1
-
39
-
-
84995185084
-
The glassy state in certain sugar-containing food products
-
White GW, Cakebread SH. 1966. The glassy state in certain sugar-containing food products. J Food Technol 1: 73-82.
-
(1966)
J Food Technol
, vol.1
, pp. 73-82
-
-
White, G.W.1
Cakebread, S.H.2
-
40
-
-
32244436430
-
The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids
-
Williams ML, Landel RF, Ferry JD. 1955. The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids. J Am Chem Soc 77: 3701-7.
-
(1955)
J Am Chem Soc
, vol.77
, pp. 3701-3707
-
-
Williams, M.L.1
Landel, R.F.2
Ferry, J.D.3
-
41
-
-
0001891765
-
The basis of thermal analysis. In: Turi EA, editor. Thermal characterization of polymeric materials
-
New York: Academic
-
Wunderlich B. 1981. The basis of thermal analysis. In: Turi EA, editor. Thermal characterization of polymeric materials. New York: Academic. p 91-234.
-
(1981)
, pp. 91-234
-
-
Wunderlich, B.1
|