Determination of critical storage conditions of coffee oil microcapsules by coupling water sorption isotherms and glass transition temperature

International Journal of Food Science and Technology

Volumn 47, Issue 5, 2012, Pages 1044-1054

  Frascareli, Elen Cristina ^a   Silva, Vanessa Martins ^a   Tonon, Renata Valeriano ^a,b   Hubinger, Míriam Dupas ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Coffee oil; Critical storage conditions; Glass transition; Microencapsulation; Water sorption

Indexed keywords

COFFEE OIL; CRITICAL WATER ACTIVITY; EXPERIMENTAL DATA; GORDON-TAYLOR MODEL; GRAVIMETRIC METHODS; GUM ARABIC; MALTODEXTRINS; MICROCAPSULES; MICROENCAPSULATION; PHYSICAL CHANGES; SORPTION ISOTHERMS; STORAGE CONDITION; WATER ACTIVITY; WATER ADSORPTION; WATER SORPTION; WATER SORPTION ISOTHERMS; WHEY PROTEIN ISOLATE;

ADHESIVES; ADSORPTION; ADSORPTION ISOTHERMS; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION; MODELS;

ENCAPSULATION;

ACACIA SENEGAL;

EID: 84859701115     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.02939.x     Document Type: Article

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