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Listar por palabra clave "Glassy-rubbery state"

Mostrando ítems 1-2 de 2

Implication of water activity and glass transition on the mechanical and optical properties of freeze-dried apple and banana slices

Moraga Ballesteros, Gemma; Talens Oliag, Pau; Moraga Ballesteros, María José; Martínez Navarrete, Nuria (Elsevier, 2011-10)

[EN] The interactions between water content, matrix structures and chemical and physical events in complex foods are usually regarded in terms of water activity and glass transition. In this work, the water content and ...
Water activity and glass transition effect on the physical properties and bioactive compounds of persimmon peel powder

Hosseininejad, Seyedehsepideh; Larrea Santos, Virginia; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel; Moraga Ballesteros, Gemma (Blackwell Publishing, 2024-02-14)

[EN] The storage of the persimmon peel powder in a glassy state (at 20 degrees C below aw = 0.218 and 0.028 g water g-1 product) allows to have a loose and light powder with a high content of phenolic compounds and antioxidant ...

Mostrando ítems 1-2 de 2