T g and a w as criteria for the oxidative stability of spray-dried encapsulated paprika oleoresin

European Food Research and Technology

Volumn 241, Issue 2, 2015, Pages 217-225

  Rascon M P ^a   Bonilla, E ^a   Garcia H S ^b   Salgado, M A ^b   Gonzalez Arnao M T ^a   Beristain, C I ^a  

^a UNIVERSIDAD VERACRUZANA   (Mexico)

^b INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Glass transition; Microencapsulation; Minimum integral entropy; Water activity

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DIGITAL STORAGE; ENTROPY; FOOD STORAGE; GLASS; GLASS TRANSITION; MICROENCAPSULATION; RESINS; SPRAY DRYING; STABILITY CRITERIA;

CRITICAL CONDITION; CRITICAL WATER CONTENT; MODIFIED STARCHES; MODULATED DIFFERENTIAL SCANNING CALORIMETRY; MOISTURE SORPTION ISOTHERMS; OXIDATIVE STABILITY; THERMODYNAMIC FUNCTIONS; WATER ACTIVITY;

MICROSTRUCTURE;

EID: 84937973643     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2446-6     Document Type: Article

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