Now showing items 1-3 of 3
Effect of drying method on the adsorption isotherms and isosteric heat of passion fruit pulp powder
(Food Science and Technology (Campinas), 2010-12-01) [Artigo]
Os métodos de secagem geralmente influenciam o comportamento de sorção dos alimentos. As isotermas de sorção são úteis para determinar as propriedades termodinâmicas do produto em pó desidratado por diferentes métodos de ...
Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity
(LWT: Food Science and Technology, 2010-06-01) [Artigo]
Physicochemical and structural properties of grapefruit juice powder were studied as affected by water activity. Powdered juice was obtained by freeze-drying and equilibrated at different water vapor pressure atmospheres ...
Collapse and Color Changes in Grapefruit Juice Powder as Affected by Water Activity, Glass Transition, and Addition of Carbohydrate Polymers
(Food Biophysics, 2009-06-01) [Artigo]
Physicochemical and structural properties of grapefruit juice powder were investigated as affected by the addition of maltodextrins of two dextrose equivalent (DE) and gum arabic. Freeze-dried powdered juices were equilibrated ...