Physical and Thermal Stability of Spray-Dried Swiss Cheese Bioaroma Powder

Drying Technology

Volumn 33, Issue 3, 2015, Pages 346-354

  Gomes da Costa, Joyce Maria ^a   Silva, Eric Keven ^a   Toledo Hijo, Ariel Antonio Campos ^a   Azevedo, Viviane Machado ^a   Borges, Soraia Vilela ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

GAB; Glass transition temperature; Maltodextrin; Modified corn starch

Indexed keywords

DAIRIES; DIFFERENTIAL SCANNING CALORIMETRY; GLASS; GLASS TRANSITION; ISOTHERMS; MOISTURE; MOISTURE DETERMINATION; SPRAY DRYING; STARCH; TEMPERATURE; THERMODYNAMIC STABILITY;

COEFFICIENT OF DETERMINATION; CORN STARCH; EFFECT OF WATER; EQUILIBRIUM MOISTURE CONTENTS; MALTODEXTRINS; MICRO-PARTICLES; SORPTION ISOTHERMS; SORPTION MODELS;

THERMOGRAVIMETRIC ANALYSIS;

EID: 84921327152     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2014.952376     Document Type: Article

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