Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum

Food Research International

Volumn 47, Issue 2, 2012, Pages 201-206

  Mosquera, L H ^a,b   Moraga, G ^a   Martinez Navarrete N ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b Universidad Tecnologica del Choco   (Colombia)

Author keywords

Arabic gum; Freeze drying; Fruit powders; Glass transition; Maltodextrin; Water sorption

Indexed keywords

ARABIC GUMS; CRITICAL WATER ACTIVITY; CRITICAL WATER CONTENT; FREEZE-DRYING; GLASSY STATE; MALTODEXTRINS; PHYSICO-CHEMICAL ANALYSIS; WATER SORPTION;

FRUITS; SORPTION;

GLASS TRANSITION;

ACACIA SENEGAL; FRAGARIA X ANANASSA;

EID: 84861750769     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.05.019     Document Type: Article

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