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Chemical and physical deterioration of frozen foods
(Woodhead, 2010)
The basic principles of food freezing, including the properties of water and ice, the concepts of supercooling and glass transition, phase and state diagrams, ice formation mechanisms (nucleation and crystal growth), the ...
Phase transitions of frozen camu-camu (Myrciaria dubia (HBK) McVaugh) pulp: Effect of cryostabilizer addition
(SPRINGER, 2008)
Camu-camu is a tropical fruit with very high vitamin C content and commercialized as frozen pulp. Enthalpies of freezing, temperatures of the onset of ice melting, and glass transition temperatures of the maximally ...