Physical properties of inulin and inulin-orange juice: Physical characterization and technological application

Carbohydrate Polymers

Volumn 105, Issue 1, 2014, Pages 10-19

  Saavedra Leos, M Z ^a   Leyva Porras, C ^b,c   Martinez Guerra E ^b   Perez Garcia S A ^b   Aguilar Martinez J A ^b   Alvarez Salas C ^a  

^a UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

^b CENTRO DE INVESTIGACIÓN EN MATERIALES AVANZADOS   (Mexico)

^c UNIVERSITY OF GUADALAJARA   (Mexico)

Author keywords

Food products; Glass transition temperature; Inulin orange juice system; Physical stability; Water activity

Indexed keywords

INULIN; WATER;

CHEMISTRY; ISOLATION AND PURIFICATION; PHYSICAL CHEMISTRY; PROCEDURES; SWEET ORANGE; THERMOGRAVIMETRY; X RAY DIFFRACTION;

CITRUS SINENSIS; INULIN; PHYSICOCHEMICAL PHENOMENA; THERMOGRAVIMETRY; WATER; X-RAY DIFFRACTION;

EID: 84894103354     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.12.079     Document Type: Article

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