State/phase transitions, ice recrystallization, and quality changes in frozen foods subjected to temperature fluctuations
Market demand for affordable frozen foods has grown due to changes in consumer lifestyle.
The quality of frozen food must be maintained throughout production, storage, transport, and …
The quality of frozen food must be maintained throughout production, storage, transport, and …
The application of glass transition temperature in the frying of starchy foods: A review
J Dehghannya, M Ngadi - Food Reviews International, 2024 - Taylor & Francis
Investigating the glass transition temperature (Tg) of fried foods helps comprehend their
physiochemical, and thermal characteristics, which are crucial in controlling their quality …
physiochemical, and thermal characteristics, which are crucial in controlling their quality …
[图书][B] Engineering properties of foods
It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …
published, and food structure/microstructure remains a subject of research interest. In fact …
Scanning electron microscopic study of microstructure of gala apples during hot air drying
HCP Karunasena, P Hesami, W Senadeera… - Drying …, 2014 - Taylor & Francis
Microscopic changes that occur in plant food materials during drying significantly influence
the macroscopic properties and quality factors of the dried food materials. It is critical to study …
the macroscopic properties and quality factors of the dried food materials. It is critical to study …
Glass transitions in frozen systems as influenced by molecular weight of food components
JH Zhao, PK Kumar, SS Sablani - Comprehensive Reviews in …, 2022 - Wiley Online Library
Freezing is a frequently used way to expand the storage life of foods with high water content.
Under suitable cooling rates, frozen systems attain a condition of maximum freeze …
Under suitable cooling rates, frozen systems attain a condition of maximum freeze …
Thermomechanical morphology of peas and its relation to fracture behaviour
PJM Pelgrom, MAI Schutyser, RM Boom - Food and Bioprocess …, 2013 - Springer
Milling and subsequent air classification can be exploited for production of functional protein-
enriched fractions from legumes and grains. Fracture behaviour is of large relevance to …
enriched fractions from legumes and grains. Fracture behaviour is of large relevance to …
Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins
The state diagrams of freeze-dried pumpkin powders with different maltodextrin additions
were developed using glass transition line, freezing curve and maximal-freeze …
were developed using glass transition line, freezing curve and maximal-freeze …
Glass transition in rice pasta as observed by combined neutron scattering and time-domain NMR
M Witek, M Krzystyniak, G Romanelli, T Witczak - Polymers, 2021 - mdpi.com
Experimental protocols aiming at the characterisation of glass transition often suffer from
ambiguity. The ambition of the present study is to describe the glass transition in a complex …
ambiguity. The ambition of the present study is to describe the glass transition in a complex …
Thermal characteristics and state diagram of freeze-dried broccoli: Freezing curve, maximal-freeze-concentration condition, glass line and solids-melting
Stability of foods during processing and storage can be determined from their phase and
state diagrams. In this study, state diagram of broccoli was developed considering freezing …
state diagrams. In this study, state diagram of broccoli was developed considering freezing …
Effect of water sorption on the glass transition temperature and texture of deep-fried models
JS Jothi, T Ebara, Y Hagura, K Kawai - Journal of Food Engineering, 2018 - Elsevier
The purpose of this study was to understand effect of water sorption on the glass transition
temperature (T g) and texture of deep-fried models, namely, bits of deep-fried tempura …
temperature (T g) and texture of deep-fried models, namely, bits of deep-fried tempura …