Glass transition temperature of regular and lactose hydrolyzed milk powders
The glass transition temperatures (Tg) of lactose hydrolyzed milk powder (HMP) was determined and compared to that of regular milk powders (MP). Some physical and chemical changes (loss of flowing ability, browning development) were also evaluated during storage of the different milk powders. Sugars...
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Academic Press
2003
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| 030 | |a LBWTA | ||
| 100 | 1 | |a Fernández, E. | |
| 245 | 1 | 0 | |a Glass transition temperature of regular and lactose hydrolyzed milk powders |
| 260 | |b Academic Press |c 2003 | ||
| 270 | 1 | 0 | |m Chirife, J.; Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Schebor, C., Chirife, J., A survey of water activity and pH values in fresh pasta packed under modified atmosphere elaborated in Argentina and Uruguay (2000) Journal of Food Protection, 63, p. 965 | ||
| 504 | |a Schebor, C., Buera, M.P., Karel, M., Chirife, J., Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems (1999) Food Chemistry, 65, pp. 427-432 | ||
| 504 | |a Shimada, Y., Roos, Y., Karel, M., Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model (1991) Journal of Agriculture and Food Chemistry, 39, p. 637 | ||
| 504 | |a To, E., Flink, J., "Collapse", a structural transition in freeze-dried carbohydrates III Prerequisite of recrystallization (1978) Journal of Food Technology, 13, pp. 586-594 | ||
| 504 | |a Tsourouflis, S., Flink, J., Karel, M., Loss of structure in freeze-dried carbohydrates solutions: Effect of temperature, moisture content and composition (1976) Journal of the Science of Food and Agriculture, 27, pp. 509-519 | ||
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| 520 | 3 | |a The glass transition temperatures (Tg) of lactose hydrolyzed milk powder (HMP) was determined and compared to that of regular milk powders (MP). Some physical and chemical changes (loss of flowing ability, browning development) were also evaluated during storage of the different milk powders. Sugars of HMP (glucose, galactose, lactose) influenced, but did not define, the Tg values of the product, on the contrary lactose governed the observed Tg values of MP samples. Changes in the flowing characteristics of milk powder and color development, stored at different water activity values, were much more evident in HMP than in regular milk powder. Results suggested that the Tg value is not the unique parameter governing the flowability and color development in stored milk powders. © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica, 06251 | ||
| 536 | |a Detalles de la financiación: Inter-American Development Bank | ||
| 536 | |a Detalles de la financiación: The authors acknowledge finantial support from the Agencia Nacional de Promoción Cientı́fica y Tecnológica (Proyecto 06251, préstamo BID 1201/OC-AR). | ||
| 593 | |a Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina | ||
| 700 | 1 | |a Schebor, C. | |
| 700 | 1 | |a Chirife, J. | |
| 773 | 0 | |d Academic Press, 2003 |g v. 36 |h pp. 547-551 |k n. 5 |p LWT - Food Sci. Technol. |x 00236438 |w (AR-BaUEN)CENRE-292 |t LWT - Food Science and Technology | |
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