Registro:

Referencias:

• Ablett, S., Darke, A.H., Izzard, M.J., Lillford, P.J., Studies of the glass transition in malto-oligomers (1993) The Glassy State in Foods, pp. 189-206. , (edited by J.M.V. Blanshard & P.J. Lillford). Loughborough, Leicestershire: Nottingham University Press
• Aguilera, J.M., Moisture sorption isotherms (2003) Encyclopedia of Agricultural, Food, and Biological Engineering, pp. 676-679. , (edited by D.R. Heldman). New York: Marcel Dekker
• Angell, C.A., Perspectives on the glass transition (1988) The Journal of Physics and Chemistry of Solids, 49, pp. 863-870
• (1977) Manual on Sensory Testing and Methods, STP 434, , ASTM. PA, USA: American Society for Testing and Materials, Philadelphia
• Bayram, A., Bayram, M., Tekin, A.R., Spray drying of sumac flavour using sodium chloride, sucrose, glucose and starch as carriers (2005) Journal of Food Engineering, 69, pp. 253-260
• Bhandari, B.R., Dumoulin, E.D., Richard, H.M.J., Lebert, A.M., Flavor encapsulation by spray drying: application to citral and linalyl acetate (1992) Journal of Food Science, 57, pp. 217-221
• Busso Casati, C., Schebor, C., Zamora, M.C., Chirife, J., Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavours (2007) LWT - Food Science and Technology, 40, pp. 1792-1797
• Cardona, S., Schebor, C., Buera, M.P., Karel, M., Chirife, J., Thermal stability of invertase in reduced-moisture amorphous matrices in relation to glassy state and trehalose crystallization (1997) Journal of Food Science, 62, pp. 105-112
• Chirife, J., Karel, M., Contribution of adsorption to volatile retention in a freeze-dried food model containing PVP (1973) Journal of Food Science, 38, p. 768
• Fullerton, G.D., Cameron, I.L., Relaxation of biological tissues (1988) Biomedical Magnetic Resonance Imaging, pp. 115-155. , (edited by F.W. Wehrli, D. Shaw & J.B. Kneeland). Verlagsgesellschaft, New York: VCH
• Galmarini, M.V., van Baren, C., Zamora, M.C., Chirife, J., Di Leo Lira, P., Bandoni, A., Impact of trehalose, sucrose and/or maltodextrin addition on aroma retention in freeze dried strawberry puree (2011) International Journal of Food Science and Technology, 46, pp. 1337-1345
• Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R., Applications of spray-drying in microencapsulation of food ingredients: an overview (2007) Food Research International, 40, pp. 1107-1121
• Greenspan, L., Humidity fixed points of binary saturated aqueous solutions (1977) Journal of Research of the National Bureau of Standards, 81, pp. 89-96
• Hills, B.P., Wang, Y.L., Tang, H.R., Molecular dynamics in concentrated sugar solutions and glasses: an NMR field cycling study (2001) Molecular Physics, 99, pp. 1679-1687
• Iglesias, H.A., Chirife, J., Delayed crystallization of amorphous sucrose in humidified freeze-dried model systems (1978) International Journal of Food Science & Technology, 13, pp. 137-144
• Iglesias, H.A., Chirife, J., Buera, M.P., Adsorption isotherm of amorphous trehalose (1997) Journal of the Science of Food and Agriculture, 75, pp. 183-186
• Kalichevsky, M.T., Blanshard, J.M.V., A study of the effect of water on the glass transition of 1:1 mixtures of amylopectin, casein and gluten using DSC and DMTA (1992) Carbohydrate Polymers, 19, p. 271
• Kenyon, M.M., Modified starch, maltodextrin, and corn syrup as wall materials for food encapsulation (1995) ACS Symposium Series 590, pp. 42-50. , (edited by S.J. Risch & G.A. Reineccius). Washington: American Chemical Society
• Komes, D., Lovric, T., Kovacevic Ganic, K., Gracin, L., Study of trehalose addition on aroma retention in dehydrated strawberry puree (2003) Food Technology and Biotechnology, 41, pp. 111-120
• Komes, D., Lovric, T., Kovacevic Ganic, K., Gajdos Kljusturic, J., Banovic, M., Trehalose improves flavour retention in dehydrated apricot puree (2005) International Journal of Food Science and Technology, 40, pp. 425-435
• Levine, H., Slade, L., Polymer physico-chemical approach to the study of commercial starch hydrolysis products (1986) Carbohydrate Polymers, 6, pp. 213-244
• Loksuwan, J., (2009), Stability of spray-dried microencapsulated citral. XVIIth International Conference on Bioencapsulation, Groningen, Netherlands; September 24-26, 2009; Makower, B., Dye, W.B., Equilibrium moisture content and crystallization of amorphous sucrose and glucose (1956) Journal of Agricultural and Food Chemistry, 4, pp. 72-77
• Menting, L.C., Hoogstad, B., Thiejssen, H.A.C., Aroma retention during the drying of liquid foods (1970) Journal of Food Technology, 13, pp. 265-280
• Porzio, M., Spray drying. An in-dept look at the steps in spray drying and the different options available to flavorists (2007) Perfumer & Flavorist, 32, pp. 34-39
• Reineccius, G., Flavoring materials (2006) Flavor Chemistry and Technology, p. 203. , (edited by Taylor & Francis Group). Boca Raton, USA: CRC Press
• Roos, Y., (1995) Phase Transitions in Food, , New York, NY, USA: Academic Press
• Roos, Y., Glass transition and water activity (2002) IFT's Pre-Meeting Continuing Education Program. Fundamentals of Water Activity, , Invited Oral Presentation. Anaheim Marriott Hotel, Anaheim, CA, USA
• Roos, Y., Karel, M., Phase transition of mixtures of amorphous polysaccharides and sugars (1991) Biotechnology Progress, 7, pp. 49-53
• Ruan, R., Wang, X., Chen, P.L., Fulcher, R.G., Pescheck, P., Chakrabarti, S., Study of water in dough using nuclear magnetic resonance (1999) Cereal Chemistry, 76, pp. 231-235
• Rugraff, Y.L., Desbois, P., Le Botlan, D.J., Quantitative analysis of wheat starch-water suspensions by pulsed NMR spectroscopy measurements (1996) Carbohydrate Research, 295, pp. 185-194
• Schebor, C., Mazzobre, M.F., Buera, M.P., Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars (2010) Carbohydrate Research, 345, pp. 303-308
• Schoonman, A., Ubbink, J., Bisperink, C., Le Meste, M., Karel, M., Solubility and diffusion of nitrogen in maltodextrin/protein tablets (2002) Biotechnology Progress, 18, pp. 139-154
• Slade, L., Levine, H., Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety (1991) Critical Reviews in Food Science and Nutrition, 30, pp. 115-360
• Thijseen, H.A.C., Flavour retention in drying preconcentrated food liquids (1971) Journal of Applied Chemistry and Biotechnology, 21, pp. 372-377
• Tromp, R.H., Parker, R., Ring, S.G., Water diffusion in glasses of carbohydrates (1997) Carbohydrate Research, 303, pp. 199-205
• Ubbink, J., Reineccius, G.A., (2002), Mobility, clustering and phase separation of small molecules in amorphous carbohydrate matrices. Abstracts of Papers, 23rd ACS National Meeting, Orlando, FL, AGFD-035; Yu, X., Kappes, S.M., Bello-Perez, L.A., Schmidt, S.J., Investigating the moisture sorption behavior of amorphous sucrose using a dynamic humidity generating instrument (2008) Journal of Food Science, 73, pp. 25-35

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------