A DSC study of the effect of ascorbic acid on bound water content and distribution in chitosan-enriched bread rolls during storage

Journal of Thermal Analysis and Calorimetry

Volumn 108, Issue 1, 2012, Pages 73-78

  Kerch, Garry ^a   Glonin, Alexander ^b   Zicans, Janis ^c   Meri, Remo Merijs ^c  

^a LATVIA UNIVERSITY OF AGRICULTURE   (Latvia)

^b Latgales Maiznica   (Latvia)

^c RIGA TECHNICAL UNIVERSITY   (Latvia)

Author keywords

Ascorbic acid; Bound water; Bread; Chitosan; Staling

Indexed keywords

ASCORBIC ACIDS; BOUND WATER; BOUND WATERS; BREAD; BREAD QUALITY; DIFFERENTIAL SCANNING CALORIMETRY METHODS; DSC STUDIES; FREEZABLE WATER; MELTING PEAK; PEAK TEMPERATURES; SENSORY PROPERTIES; STALING; WATER AMOUNT; WATER REDISTRIBUTION; WATER VAPORIZATION;

CHITOSAN; DIFFERENTIAL SCANNING CALORIMETRY; KETONES; ORGANIC ACIDS; VAPORS;

FOOD PRODUCTS;

EID: 84858070706     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-011-1485-x     Document Type: Article

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