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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 ...
The Effects of Non-Equilibrium States and Storage Conditions on Glass Transitions in Food
(2016-11-28)
Food products with low water activity, dried, or frozen, are usually stored at non-equilibrium states, in which long-term stability cannot be assured. Changes in the storage conditions, including temperature and relative ...
Mirtilo (Vaccinium sp): caracterização e aplicação da polpa e da fruta em pó em frozen yogurt funcional linha “clean label”
(Universidade Tecnológica Federal do ParanáCampo MouraoDepartamento Acadêmico de Alimentos, 2014-02-28)
The choice for a healthy diet that enhances quality of life has increased in recent years causing food manufacturers seek to satisfay the consumer differentiating products and services. Regular consumption of fermented ...