Modification of glass transition temperature through carbohydrates additions: effect uppon colour and anthocyanin pigment stability in frozen strawberry juices

Contreras López, Elizabeth

1999

Modification of glass transition temperature through carbohydrates additions: effect uppon colour and anthocyanin pigment stability in frozen strawberry juices. 1999. D. Torreggiani, E. Forni, I. Guercilena, A. Maestrelli, G. Bertolo, G.P. Archer, C.J. Kennedy, S. Bone, G. Blond, E. Contreras-Lopez and D. Champion. Food Research International. July, 441-446.

Artículos relacionados

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico