305,159 research outputs found
Relazioni cinetiche e loro valutazione nei sistemi alimentari. L'esempio della reazione di Maillard
No full textEvaluation of viscosities of amorphous phases in frozen systems by WLF kinetics and glass transition temperatures
No full textThe viscosities of concentrated solutions of glucose, fructose, sorbitol and xylitiol were measured by a falling sphere method. The measured viscosities
were compared with those predicted by WLF kinetics from glass transition temperatures.
Discrepancies between measured and predicted viscosities were found
to be within an order of magnitude of 0.3 on log E. Experimental data on
sucrose solutions obtained from literature sources were also compared with
WLF predicted values. The viscosities of the amorphous phases in frozen or
partially frozen sucrose-, glucose-, fructose-, citric acid-, dimethyl sulfoxide-,
polyvinylpyrrolidone- and glycerol-water systems were estimated by WLF
kinetics and freezing temperatures. At equal sub-freezing temperature, the
viscosities increased with the increasing of molecular weight. In addition,
viscosity changes during devitrification and recrystallization of 60-70% sucrose
solutions, which do not freeze upon cooling, were evaluated
Experimental and predicted viscosities of model solutions at temperatures above the glass transition
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State diagrams of some organic acid-water systems of interest in food
No full textOrganic acids are present in low amounts in most foods, both as ingredients and as natural components and in considerable amounts in acid foods. The state diagrams of citric acid-, tartaric acid-, malic acid-and lactic acid-water systems are presented here. The state diagrams can be useful in controlling and predicting the physical changes of amorphous and glassy systems in non equilibrium state during processing and storage
Some thermal and physical changes in a glucose-glycine solution undergoing Maillard reaction
No full textStructure and Water Relations of Melanoidins Investigated by Thermal, Rheological and Microscopic Analysis
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