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
Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico
AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.
Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS
The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization
CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO
EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.