The Physical and Morphological Characteristics of Mango Powder (Mangifera indica L. cv Tommy Atkins) Produced by Foam Mat Drying

Food Biophysics

Volumn 12, Issue 1, 2017, Pages 69-77

  Chaux Gutiérrez, Ana María ^a   Pérez Monterroza, Ezequiel José ^a   Telis, Vânia Regina Nicoletti ^a   Mauro, Maria Aparecida ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Albumin; Emulsifier; Glass transition temperature; Moisture adsorption; Sorbitan monostearate; X ray diffraction

Indexed keywords

ADSORPTION; ADSORPTION ISOTHERMS; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; FATTY ACIDS; FRUITS; GLASS; GLASS TRANSITION; MOISTURE; POLYETHYLENE OXIDES; SCANNING ELECTRON MICROSCOPY; STEARIC ACID; TEMPERATURE; X RAY DIFFRACTION;

ALBUMIN; DENATURATION TEMPERATURES; EMULSIFIER; EQUILIBRIUM CONTENT; MOISTURE ADSORPTION; MOISTURE SORPTION ISOTHERMS; MORPHOLOGICAL CHARACTERISTIC; SORBITAN MONOSTEARATE;

POWDERS;

EID: 85004025700     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-016-9464-1     Document Type: Article

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