So-called orthodox seeds can resist complete desiccation and survive the dry state for
extended periods of time. During drying, the cellular viscosity increases dramatically and in …

Noncrystalline, freeze-concentrated structures are formed during food freezing. Such freeze-
concentrated food materials often exhibit crystallization and recrystallization phenomena …

Fourier-transform infrared spectroscopy (FTIR) was used to study the hydrogen-bonding
interactions that take place in vitrified carbohydrates of different chain lengths. The band …

We have studied details of the molecular origin of slow secondary relaxation near T g in a
series of neat polyalcohols by means of dielectric spectroscopy and 2 H NMR. From glycerol …

Time-domain NMR is being used throughout all areas of food science and technology. A
wide range of one-and two-dimensional relaxometric and diffusometric applications have …

In this study, we characterized the molecular mobility around T g in sugars, poly-l-lysine and
dry desiccation-tolerant biological systems, using ST-EPR, 1 H-NMR, and FTIR …

The time-dependent nature of glass transition related cohesion was studied for amorphous
sucrose, maltose, glucose, galactose and fructose powders. The powders were made by …

This study investigates the effect of carrier type on the physical and structural properties of
microcapsules of pure carrot juice. Low-crystallised maltodextrin (MD), gum arabic (GA) …

We derive a chemically realistic coarse grain model and force field for the simulation of
malto-oligosaccharides (α (1→ 4) d-glucans) and their aqueous mixtures. This coarse grain …

Water content (WC) and dry matter content (DMC) are some of the most basic parameters to
describe plant growth and yield, but are exceptionally difficult to measure non-invasively …