Porosity and Water Activity Effects on Stability of Crystalline β-Carotene in Freeze-Dried Solids

Journal of Food Science

Volumn 77, Issue 11, 2012, Pages

  Harnkarnsujarit, Nathdanai ^a,b   Charoenrein, Sanguansri ^a   Roos, Yrjö H ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

carotene; Glass transition; Relaxation; Structure; Water activity

Indexed keywords

BETA CAROTENE; FRUCTOSE; GLUCOSE; SUCROSE; WATER;

ARTICLE; CHEMISTRY; COLD; COLOR; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; FOOD QUALITY; FOOD STORAGE; FREEZE DRYING; METHODOLOGY; POROSITY; STATISTICAL MODEL;

BETA CAROTENE; CALORIMETRY, DIFFERENTIAL SCANNING; COLD TEMPERATURE; COLOR; CRYSTALLIZATION; FOOD HANDLING; FOOD QUALITY; FOOD STORAGE; FREEZE DRYING; FRUCTOSE; GLUCOSE; LINEAR MODELS; POROSITY; SUCROSE; WATER;

EID: 84869888524     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02940.x     Document Type: Article

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