Determination of amorphous/rubbery states in freeze-dried prebiotic sugars using a combined approach of near-infrared spectroscopy and multivariate analysis

Food Research International

Volumn 64, Issue , 2014, Pages 514-519

  Santos, Mauricio I ^a   Araujo Andrade, Cuauhtémoc ^b   Tymczyszyn, E Elizabeth ^a   Gómez Zavaglia, Andrea ^a  

^a Center for Research and Development in Food Cryotechnology (CIDCA)   (Argentina)

^b UNIVERSIDAD AUTÓNOMA DE ZACATECAS   (Mexico)

Author keywords

Amorphous state; Near infrared spectroscopy; Partial least square analysis; Prebiotic; Principal component analysis; T Tg; Vitreous transition temperature

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DRUG PRODUCTS; FOOD PRESERVATION; FOOD STORAGE; INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; MOISTURE DETERMINATION; PRINCIPAL COMPONENT ANALYSIS; SUGARS; TEMPERATURE; CHEMICAL ANALYSIS; DIGITAL STORAGE; MOISTURE; MULTIVARIANT ANALYSIS; NEAR INFRARED SPECTROSCOPY;

AMORPHOUS STATE; NEAR INFRARED REFLECTANCE; PARTIAL LEAST SQUARE (PLS); PARTIAL LEAST SQUARE ANALYSIS; PHYSICAL-CHEMICAL PROPERTIES; PREBIOTICS; STRUCTURAL CHARACTERIZATION; T-TG; NEAR INFRA-RED REFLECTANCES; PHYSICAL CHEMICAL PROPERTY;

LOADING; PRINCIPAL COMPONENT ANALYSIS;

EID: 84907421760     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.040     Document Type: Article

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